Three types of green peas livened up with fresh herbs and lemon.

Serves: 4

2 tsps canola oil
1 cup snow peas – trimmed
1 cup sugar snap peas
1-2 cups shelled green peas (from shelling peas), 
1/2 tsp lemon zest
4 tsp lemon juice
1-2 Tbs fresh tarragon, basil or other fresh herb
1 Tbs butter
salt, to taste


Heat oil in large skillet over med. heat.

Add snow peas and snap peas. Cook, stirring occasionally, for 2 min.

Stir in shelled green peas. Cook, stirring occasionally, until heated through, about 3 min.

Remove from heat and stir in lemon zest, lemon juice, tarragon and butter. Season w/salt.


Eating Well magazine, Feb/March 2006