pea sauce with fresh mint Healthy: Our criteria for healthy recipes include (per serving): less than 550 calories for dinner; 5 g or less saturated fat; sodium mg less than the total calorie count; cholesterol 300 mg or less; minimal added sweeteners. Recipes that fall squarely within these criteria are marked with a green icon; those that are slightly outside them for one nutrient get a yellow icon.

Pea Sauce with Fresh Mint

by Ellie Krieger
One Star Two Stars Three Stars Four Stars Five Stars read reviews (2)

Fresh or frozen peas and fresh mint turn into a creamy (but cream-free) sauce for simply cooked meats. This sauce is especially good with grilled or roasted lamb chops, or flaky white fish. Serves four to six. Yields about 2 cups.

Make-Ahead: Can be completely prepared ahead (may need reheating and a garnish to serve) Quick: Takes 30 minutes or less, start to finish Healthy: Our criteria for healthy recipes include (per serving): less than 550 calories for dinner; 5 g or less saturated fat; sodium mg less than the total calorie count; cholesterol 300 mg or less; minimal added sweeteners. Recipes that fall squarely within these criteria are marked with a green icon; those that are slightly outside them for one nutrient get a yellow icon. Test Kitchen Guaranteed: All recipes that run in Fine Cooking magazine are thoroughly tested in our test kitchen
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ingredient discovery
Ingredients olive oil leeks chicken broth more more
1 Tbs. plus 1 tsp. extra-virgin olive oil
1 cup chopped leek (white and some light-green parts, from 1/2 medium leek)
1-1/4 cups lower-salt chicken broth
2 cups fresh or frozen peas
1/2 cup fresh mint leaves
Kosher salt

Heat 1 Tbs. of the oil in a 4-quart saucepan over medium heat. Add the leek and cook until tender, about 5 minutes. Add the broth and bring to a boil. Stir in the peas, return to a boil, reduce the heat to medium low, and simmer until the peas are just tender, 2 to 3 minutes.

Pour the pea mixture into a blender. Add the mint and 3/4 tsp. salt and purée until smooth.

Drizzle each portion of sauce with some of the remaining olive oil upon serving. (The sauce may be made and refrigerated up to 1 day ahead.)

nutrition information (per serving):
Calories (kcal): 90; Fat (g): 3.5; Fat Calories (kcal): 30; Saturated Fat (g): 0.5; Protein (g): 4; Monounsaturated Fat (g): 2.5; Carbohydrates (g): 11; Polyunsaturated Fat (g): 0; Sodium (mg): 200; Cholesterol (mg): 0; Fiber (g): 3;
photo: Scott Phillips
From Fine Cooking 105 , pp. 35
May 6, 2010

user reviews

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Star Star Star Star Star by GDurant, 7/25/2010It tastes clean and fresh. I spruce mine up with a tiny bit of lemon juice/ vinegar, it adds a lot of brightness. I'll sometimes sub out the mint for basil.
Star Star Star Star Star by Pielove, 6/4/2010I was amazed by this sauce-- it has such great flavor, yet is so healthy. I added a splash of vermouth and served the sauce with fish-- the sauce was great augmented by a big dash of green habanero sauce.