Email to Stella      

Recipe Categories: Stella's HOME PAGEAPPETIZERS BAKING_SITES BBQ BEAUTY BEEF BEVERAGES BIOGRAPHY BREAD BREAKFAST BROWNIESandBARS BUTTERS_SPREADS CAKES CANDY CANNING_PRESERVING CASSEROLES CELEBRITY CHEESECAKES CHOCOHOLICS_ANONYMOUS COMFORT_FOOD COOKIES COOKING_FOR_2 COPYCAT CRAFT_RECIPES CROCKPOT DESSERTS DIABETIC DIETS ENTERTAINING ETHNIC FISHandSEAFOOD FONDUE FREEZER_FRIENDLY FROSTINGandFILLING FRUIT FUDGE GIFT_BASKET GIFT_JARS GLUTEN_FREE GRILL HINTSandTIPS HOLIDAYS HOMEMADE_PRODUCTS ICE_CREAM JAMSandJELLIES KIDDIE_MENU LOWFAT LOW_CARB MARINADES_RUBS MINUTE_MEALS MUFFINS OAMC PASTA PASTRIES PET_FOOD pHBalance PICNICandCAMPING PIES PIZZA POLITICIAN_FAVORITES PORK POULTRY PRESSURECOOKER QUANTITY_COOKING SALADandDRESSING SANDWICHES SAUCES SEWING_CRAFTS SIDE_DISHES SNACKS SOUPS_STEWS_CHOWDER_CHILI SOUTH_BEACH_DIET STATE_RECIPES TOP_TEN VEGETABLES VEGETARIAN

Peas: Pea Medley With Mint And Lemon




Source of Recipe


Emeril Lagasse


List of Ingredients




1/2 pound fresh sugar snap peas -- trimmed
1/2 pound fresh snow peas -- trimmed
salt
1 1/2 cups frozen petite peas
4 tablespoons unsalted butter
1/2 cup thinly fresh mint leaves
1 tablespoon freshly grated lemon rind



Recipe



Bring a large pot of water to a rapid boil. Blanch the sugar snap peas and the snow peas until barely tender in the salted boiling water, about 30 seconds. Add the frozen petite peas and continue to cook for another minute. Drain and immediately transfer to a large bowl containing the butter, mint, and lemon rind. Toss to coat until butter is completely melted. Serve immediately.

Yield: 4 to 6 servings