Bring 6 cups of water to brisk boil in 3- or 4-quart saucepan. Add salt and peas and cook until crisp-tender, 1-1/2 to 2 minutes, depending on size of peas.
Drain peas, shock in ice water, drain again, pat dry. (Peas can be set aside for up to 1 hour.
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|Serving Size: 1 Serving (113g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 11mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 8.1g||2 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 4g|
|Protein 4g||6 %|
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Calories per serving: 49
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