Minted Sugar Peas with Red Pepper
Sides > Vegetables >
Author: AP/Pork Information Bureau
Ingredients
2 pounds sugar snap peas, trimmed
1 large red bell pepper, seeded and cut julienne
1 tablespoon butter
4 tablespoons fresh mint, chopped
1/4 teaspoon black pepper
Directions
Simmer peas in water in large saucepan until almost tender, 5 minutes.
Add red pepper to pan, cover and cook 2-3 minutes longer. Drain; keep warm.
Melt butter in large saucepan; add mint and saute 2 minutes; add peas and red pepper to butter; toss well, season with black pepper and serve immediately. Makes 8 servings.
Nutrition facts per serving: 63 cals., 9 g carbo., 4 g pro., 1 g fat.
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