Sautéed Peas with Shallot and Mint

Name: Sautéed Peas with Shallot and Mint
Yield: Serves 4
Ingredients: 2 teaspoons, olive oil; 1 small, shallot, minced (about 1 1/2 tablespoons); 1 medium, garlic clove, minced or pressed through a garlic press (about 1 teaspoon); 1 pound, frozen baby peas (3 cups) (see note); 1/4 cup, low-sodium chicken broth; 1/4 teaspoon, sugar; 1/4 cup, minced fresh mint leaves; 1 tablespoon, unsalted butter; 2 teaspoons, juice from 1 lemon; , Table salt and ground black pepper

Side Dishes
Vegetables

Appears in Cook's Illustrated November/December 2009

To play up this legume’s sweet, delicate flavors, we began by skipping the heavy sauce.

SERVES 4

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