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Recipe

Three Pea Sauté with Scallions and Pistachios

photo: Scott Phillips

Servings: 4

This quick and easy side shows off the sweetness of peas, enhanced with a little heat from Aleppo pepper.

Ingredients

  • 1 Tbs. unsalted butter
  • 1 tsp. vegetable oil
  • 6 oz. sugar snap peas, trimmed (about 2 cups)
  • 1/3 cup thinly sliced scallions
  • 6 oz. snow peas, trimmed (about 2 cups)
  • 2/3 cup frozen peas
  • 1 large clove garlic, finely chopped
  • Kosher salt and freshly ground black pepper
  • 2 Tbs. finely chopped fresh mint
  • 2 to 3 Tbs. chopped toasted pistachios
  • 1/4 tsp. Aleppo pepper or a pinch cayenne

Nutritional Information

  • Calories (kcal) : 120
  • Fat Calories (kcal): 50
  • Fat (g): 6
  • Saturated Fat (g): 2
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 2
  • Cholesterol (mg): 10
  • Sodium (mg): 160
  • Carbohydrates (g): 12
  • Fiber (g): 4
  • Sugar (g): 5
  • Protein (g): 5

Preparation

  • Heat the butter and oil in a 12-inch skillet over medium-high heat.  Add the sugar snap peas and scallions, and cook, stirring, for 2 minutes. Add the snow peas and frozen peas, and cook for 1 minute. Add the garlic, and cook until fragrant, about 30 seconds. Season with 1/2 tsp. salt and black pepper to taste. Stir in the mint. Transfer to a serving bowl; sprinkle with the pistachios and Aleppo pepper.

Reviews

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Reviews (5 reviews)

  • BeginnerCookLisa | 03/28/2020

    Delicious! My son (whose cooking ability is heating can of soup) made this by himself. He was so proud! COVID is providing family bonding with family meals that don't happen in normal times.

  • meb925 | 06/16/2019

    Delicious! Hands down my favorite recipe for peas. Even my husband loved it - and he's not a fan of peas, in general! I have made this twice; the second time I tweaked it a bit adding more garlic and a light squeeze of lemon juice on top, just before adding the Aleppo pepper. This is now a house favorite!

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