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Ingredients
1 pound sugar snaps or snow peas
Salt and freshly ground pepper to taste
4 plum tomatoes, about ¾ pound, cored
2 tablespoons butter
1 tablespoon shredded fresh mint
2 teaspoons lemon juice
Nutritional analysis per serving (4 servings)
13 grams carbs; 15 milligrams cholesterol; 117 calories; 2 grams monosaturated fat; 4 grams saturated fat; 6 grams fat; 4 grams fiber; 489 milligrams sodium; 4 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Pluck off and discard the end of each pea pod.
- Step 2
Bring enough water to boil to cover the peas. Add salt to taste.
- Step 3
Add the peas. When the water returns to a boil, simmer the peas for about 3 to 4 minutes. Do not overcook. Drain.
- Step 4
Meanwhile, drop the tomatoes into boiling water and boil them for 10 seconds. Drain, let cool. Remove the skins and cut the tomatoes into ¼-inch cubes.
- Step 5
Heat the butter in a saucepan; add the tomatoes; cook and stir for one minute. Add the peas, mint, and salt and pepper to taste. Stir to blend. Cook for one minute. Add the lemon juice and serve.
Private Notes