Trio of Peas

February/March 2006, EatingWell Serves Two

Your rating: None Average: 4.3 (11 votes)

Tart lemon and tarragon liven up this three-pea saute, terrific served with grilled chicken or fish.

"This sounds good except for the canola oil. It gives me indigestion and is often/always GE, but peas and tarragon are two of my favorite foods. "
Trio of Peas

Makes: 4 servings, about 3/4 cup each

Active Time:

Total Time:


  • 2 teaspoons canola oil
  • 1 cup snow peas, trimmed
  • 1 cup sugar snap peas, fresh or frozen
  • 2 cups frozen peas, (8 ounces)
  • 1/2 teaspoon freshly grated lemon zest
  • 4 teaspoons lemon juice
  • 1 1/2 teaspoons dried tarragon
  • 1 teaspoon butter
  • Salt, to taste


  1. Heat oil in a large nonstick skillet over medium heat. Add snow peas and sugar snap peas and cook, stirring occasionally, for 2 minutes. Stir in frozen peas; cook, stirring occasionally, until heated through, about 3 minutes. Remove from heat. Stir in lemon zest, lemon juice, tarragon and butter; season with salt.


Per serving: 111 calories; 4 g fat (1 g sat, 2 g mono); 3 mg cholesterol; 15 g carbohydrates; 0 g added sugars; 5 g protein; 5 g fiber; 127 mg sodium; 107 mg potassium.

Nutrition Bonus: Vitamin C (40% daily value), Vitamin A (35% dv).

Carbohydrate Servings: 1

Exchanges: 1 starch, 1 vegetable, 1/2 fat

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