Spring Peas with New Potatoes Herbs and Watercress

Spring Peas with New Potatoes, Herbs and Watercress

Spring Peas with New Potatoes, Herbs and Watercress

By Food & Wine
45 minutes

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Details
  • Servings:   6
  • Calories:   197
  • Protein:   7g
  •  
  • Fiber:   8g
  • Sugar:   5g
  • Carb Total:   16g
  •  
  • Trans Fat:   0g
  • Saturated:   4g
  • Fat Total:   10g
  •  
  • Diet:   Balanced, High-Fiber
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • american
Comments
Ingredients
  • 1 quart water
  • 1/2 pound small new potatoes
  • Salt
  • 4 cups shelled early spring peas or two 10-ounce packages frozen baby peas
  • 2 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 1 medium leek, white and tender green parts only, thinly sliced crosswise
  • 2 tablespoons chopped mint
  • 2 tablespoons chopped chives
  • 1 teaspoon fresh lemon juice
  • Freshly ground pepper
  • 2 medium bunches of watercress, large stems discarded and leaves coarsely chopped (2 cups)
Instructions

Spring Peas with New Potatoes, Herbs and Watercress serves 6 original recipe by Food & Wine.

View original preparation instructions

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