1. Heat oil in 12 inch skillet over medium high heat until shimmering. Add shallot and cook, stirring frequently, until softened, about 2 minutes. Add garlic and cook, stirring frequently, until fragrant, about 30 seconds.
2. Stir in peas, broth, and sugar. Cover and cook until peas are bright green and just heated through, 3 to 5 minutes. Add mint and butter and toss until incorporated. Remove pan from heat; stir in lemon juice. Season with salt and pepper; serve immediately.
Do not thaw the peas before cooking. Regular frozen peas can be used inplace of baby peas; increase teh cooking time in step 2 by 1 to 2 minutes. Add the lemon juice right before serving, otherwise teh peas will turn brown.
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|Serving Size: 1 Serving (209g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 38 (28%)|
|Amt Per Serving||% DV|
|Total Fat 4.2g||6 %|
|Saturated Fat 2.1g||10 %|
|Monounsaturated Fat 1.4g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 7.6mg||2 %|
|Sodium 3853.5mg||133 %|
|Potassium 211.4mg||6 %|
|Total Carbohydrate 17.5g||5 %|
|Dietary Fiber 6.3g||25 %|
|Sugars, other 11.3g|
|Protein 7.6g||11 %|
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Calories per serving: 136
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