Spring Peas with New Potatoes, Herbs and Watercress

Name: Spring Peas with New Potatoes, Herbs and Watercress
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 946 milliliters shelled early spring peas or two 10-ounce packages frozen baby peas; 2 Tbsps chopped chives; 1 medium leek, white and tender green parts only, thinly sliced crosswise; 1 teaspoon fresh lemon juice; 2 Tbsps chopped mint; 227 grams new potatoes; 2 Tbsps extra-virgin olive oil; 6 servings Freshly ground pepper; 6 servings Salt; 2 Tbsps unsalted butter; 946 milliliters water; 473 milliliters medium bunches of watercress, large stems discarded and leaves coarsely chopped

Spring Peas with New Potatoes, Herbs and Watercress might be just the side dish you are searching for. This gluten free and vegetarian recipe serves 6. One serving contains 194 calories, 7g of protein, and 9g of fat. If you have salt, mint, watercress, and From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Bring the water to a boil in a medium saucepan.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

Add the potatoes and a pinch of salt. Cook over moderately high heat until fork-tender, about 20 minutes. With a slotted spoon, transfer the potatoes to a plate and let cool, then halve or quarter any large potatoes.

Ingredients you will need

Potato

Salt

Equipment you will use

Slotted Spoon

Add 1 teaspoon of salt to the potato water and bring to a boil.

Ingredients you will need

Potato

Water

Salt

Add the peas and cook over moderately high heat until tender, about 5 minutes. Meanwhile, in a large skillet, melt the butter in the olive oil.

Ingredients you will need

Olive Oil

Butter

Peas

Equipment you will use

Frying Pan

Add the leek and cook over low heat, stirring occasionally, until tender, about 5 minutes. Reserve 1/2 cup of the potato cooking water, then drain the peas and add them to the skillet.

Ingredients you will need

Potato

Water

Leek