Hirsheimer & Hamilton
Recipe information
Yield
about 2 cups
Ingredients
2
cups shelled fresh peas (from about 2 pounds pods), or frozen peas, thawed
3
/4 cup (1 1/2 sticks) unsalted butter
4
scallions, thinly sliced
1
teaspoon finely grated lemon zest
1
/4 cup chopped fresh flat-leaf parsley
2
tablespoons thinly sliced fresh chives
Kosher salt, freshly ground pepper
Need to make a substitution?
Preparation
Step 1
If using fresh peas, cook in a large saucepan of boiling salted water until tender, about 3 minutes; drain and set aside (do not cook frozen peas).
Step 2
Melt butter in a medium saucepan over medium heat. Add scallions and peas and cook, stirring constantly, until scallions are just beginning to soften and peas are heated through, about 1 minute. Remove pan from heat and stir in lemon zest. Stir in parsley and chives; season with salt and pepper.
Nutrition Per Serving
1/3 cup is equal to 1 serving
1 serving contains: Calories (kcal) 250 Fat (g) 22 Saturated Fat (g) 14 Cholesterol (mg) 60 Carbohydrates (g) 9 Dietary Fiber (g) 3 Total Sugars (g) 3 Protein (g) 3 Sodium (mg) 120