Peas With Lemon And Tarragon Recipes

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PEAS WITH LEMON AND TARRAGON



Peas With Lemon and Tarragon image

Make and share this Peas With Lemon and Tarragon recipe from Food.com.

Provided by Parsley

Categories     Vegetable

Time 13m

Yield 4 serving(s)

Number Of Ingredients 8

16 ounces frozen baby peas
1 teaspoon sugar
1/2 teaspoon salt
2 tablespoons butter
1 teaspoon chopped fresh tarragon (or 1/2 tsp dried)
1/2 teaspoon grated lemon peel
1 teaspoon lemon juice
salt and pepper

Steps:

  • Place peas, sugar and salt in a medium saucepan; add just enough water to cover. Bring to a boil; reduce heat and simmer about 6 minutes. Drain.
  • Return the drained peas to the saucepan and add all remaining ingredients. Toss well to coat. Serve.

Nutrition Facts : Calories 155.3, Fat 6.3, SaturatedFat 3.7, Cholesterol 15.3, Sodium 347.8, Carbohydrate 19, Fiber 6.3, Sugar 8, Protein 6.8

SUGAR SNAP PEAS WITH TARRAGON BUTTER



Sugar Snap Peas with Tarragon Butter image

Categories     Citrus     Herb     Onion     Vegetable     Side     Sauté     Vegetarian     Quick & Easy     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 7

3/4 pound sugar snap peas, strings discarded and peas halved diagonally
1 tablespoon finely chopped shallot
1 tablespoon unsalted butter
2 teaspoons chopped fresh tarragon
1/2 teaspoon finely grated fresh lemon zest
1/2 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • Blanch sugar snaps in a 4-quart pot of boiling salted water , uncovered, 1 minute. Drain in a colander. Immerse colander with sugar snaps in a large bowl of ice and cold water to stop cooking, about 1 minute. Drain again well, then transfer to paper towels and pat dry.
  • Cook shallot in butter in a 10-inch heavy skillet over moderate heat, stirring occasionally, until softened, about 1 minute. Increase heat to high, then add sugar snaps and sauté, stirring occasionally, until sugar snaps are crisp-tender, 2 to 4 minutes. Add tarragon, zest, salt, and pepper and toss until combined well.

SAUTé OF SPRING PEAS WITH TARRAGON



Sauté of Spring Peas with Tarragon image

Categories     Herb     Vegetable     Side     Vegetarian     Quick & Easy     Pea     Spring     Tarragon     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 8

Number Of Ingredients 5

3 tablespoons unsalted butter
1 1/2 pounds fresh peas, shelled or 1 3/4 cups frozen, thawed
8 ounces snow peas, trimmed
3 tablespoons fresh whole tarragon leaves
Salt and freshly ground pepper

Steps:

  • Melt butter in heavy large skillet over medium heat. Add peas and snow peas. Stir to coat. Cook until just tender, stirring occasionally, about 3 minutes. Stir in tarragon. Season with salt and pepper. Serve immediately.

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