• 1 Rating
Martha Stewart Living, May 1997

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Recipe Summary

Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place 1/2 cup water and the salt in a large skillet. Squeeze juice from each lemon wedge into the pan, adding the lemon wedges as well. Bring water to a simmer over high heat, add the peas, and cover. Simmer until the peas are bright green, about 1 minute.

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  • Remove the lid from the skillet, and continue to simmer until almost all the water has evaporated, 1 to 2 minutes. Add olive oil and garlic, and salt and pepper to taste; mix well to combine. Cook, stirring often, over high heat until the peas are completely cooked through, about 1 1/2 minutes. Remove the skillet from heat.

  • Add mint, and toss to combine. Transfer peas to a serving platter, and serve warm.

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Reviews

1 Ratings
  • 5 star values: 1
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