Bring a large pot of water to a rapid boil. Blanch the sugar snap peas and the snow peas until barely tender in the salted boiling water, about 30 seconds. Add the frozen petite peas and continue to cook for another minute. Drain and immediately transfer to a large bowl containing the butter, mint, and lemon rind. Toss to coat until butter is completely melted. Serve immediately. Yield: 4 to 6 servings Recipe by: Cooking Live Show #CL8900 Posted to MC-Recipe Digest V1 #640 by "Angele and Jon Freeman"
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|Serving Size: 1 Serving (996g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2495 (96%)|
|Amt Per Serving||% DV|
|Total Fat 277.2g||370 %|
|Saturated Fat 175.2g||876 %|
|Monounsaturated Fat 71.7g|
|Polyunsanturated Fat 10.7g|
|Cholesterol 732.7mg||225 %|
|Sodium 254.7mg||9 %|
|Potassium 394.4mg||10 %|
|Total Carbohydrate 27.8g||8 %|
|Dietary Fiber 9.2g||37 %|
|Sugars, other 18.7g|
|Protein 13.4g||19 %|
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Calories per serving: 2599
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