Spring Peas With New Potatoes, Herbs And Watercress

Name: Spring Peas With New Potatoes, Herbs And Watercress
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 quart water; 1/2 pound small new potatoes; Salt; 4 cups shelled early spring peas or two 10-ounce packages frozen baby peas; 2 tablespoons unsalted butter; 2 tablespoons extra-virgin olive oil; 1 medium leek, white and tender green parts only, thinly sliced crosswise; 2 tablespoons chopped mint; 2 tablespoons chopped chives; 1 teaspoon fresh lemon juice; Freshly ground pepper; 2 medium bunches of watercress, large stems discarded and leaves coarsely chopped (2 cups)

Servings: persons

1 quart water
1/2 pound small new potatoes
Salt
4 cups shelled early spring peas or two 10-ounce packages frozen baby peas
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 medium leek, white and tender green parts only, thinly sliced crosswise
2 tablespoons chopped mint
2 tablespoons chopped chives
1 teaspoon fresh lemon juice
Freshly ground pepper
2 medium bunches of watercress, large stems discarded and leaves coarsely chopped (2 cups)

1
Bring the water to a boil in a medium saucepan. Add the potatoes and a pinch of salt. Cook over moderately high heat until fork-tender, about 20 minutes. With a slotted spoon, transfer the potatoes to a plate and let cool, then halve or quarter any large potatoes.
2
Add 1 teaspoon of salt to the potato water and bring to a boil. Add the peas and cook over moderately high heat until tender, about 5 minutes. Meanwhile, in a large skillet, melt the butter in the olive oil. Add the leek and cook over low heat, stirring occasionally, until tender, about 5 minutes. Reserve 1/2 cup of the potato cooking water, then drain the peas and add them to the skillet.
3
Add the potatoes and the reserved cooking water to the skillet and bring to a simmer over moderate heat, stirring. Add the mint, chives and lemon juice and season with salt and pepper. Remove the skillet from the heat and stir in the watercress. Transfer the vegetables to a warmed bowl and serve.

355

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 quart water, 1/2 pound small new potatoes, Salt, 4 cups shelled early spring peas or two 10-ounce packages frozen baby peas, and more.

Yes, Spring Peas With New Potatoes, Herbs And Watercress falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!