Ingredients
1 pound small red potatoes, halved
Salt and pepper
1 cup shelled English peas
1/2 pound snap peas, halved crosswise
1/4 pound snow peas, halved crosswise
2 tablespoons unsalted butter, room temperature
1/2 teaspoon grated lemon zest plus 2 teaspoons juice
2 tablespoons chopped fresh mint leaves
Preparation
In a medium pot, bring potatoes to a boil in salted water over high; reduce heat and simmer 12 minutes. Add peas and cook until bright green and crisp-tender, 2 minutes; drain. Transfer to a bowl and toss with butter, lemon zest and juice, and mint; season with salt and pepper and serve warm.
