CUT ACROSS THE STEM END of the peas and pull off the string that runs along the length of the pea. Bring a pot of water to a boil, add salt and the peas. Blanch until the peas turn bright green and are tender-crisp, after a minute or so. Taste to make sure--the time will depend on the type of pea and how mature it is. Scoop them out with a strainer and shake off as much excess water as possible. Put them in a bowl and toss with just enough oil to lightly coat, a teaspoon or so. Add the parsley or cilantro and serve. For a variation, make the recipe using peanut oil or a fine olive oil tossed with basil rather than cilantro.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (113g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 1.3mg||0 %|
|Total Carbohydrate 0.1g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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