Serves 6

Prep time 5 min.

Cook time 5 min.

Ingredients

1 Tbsp. vegetable oil

2 cans (15oz.ea.) Del Monte® Sweet Peas, drained

½ cup bagged shredded carrots

⅓ cup chopped fresh mint leaves

Directions

  1. Heat oil in a large non-stick skillet over medium heat; add peas and carrots. Cook 3 to 4 minutes; gently stirring occasionally, until heated through. Remove from heat.

  2. Stir in mint and season to taste with salt and black pepper, if desired.

 

VARIATIONS: Prepare recipe as directed, except:

  1. For Peas with Thyme & Lemon Zest, cook peas with 2 tsp. fresh thyme leaves instead of carrots in Step 1. Stir in 1 tsp. grated lemon zest instead of mint in Step 2.
  2. For Peas with Mushrooms, cook peas with 1 cup thinly sliced fresh mushrooms instead of carrots in Step 1. Stir in 1 tsp. chopped fresh rosemary instead of mint in Step 2.
  3. For Peas with Basil and Garlic Crumbs, cook peas with 1/2 tsp. dried basil instead of carrots in Step 1. Omit mint and sprinkle with 1/4 cup crushed garlic croutons in Step 2.
  4. For Asian-Style Sweet Peas, cook peas with 2 to 3 Tbsp. teriyaki sauce instead of carrots in Step 1. Omit mint and stir in 1/4 cup toasted slivered almonds in Step 2, if desired.TIP: To toast almonds, place almonds in a heavy ungreased skillet. Cook over medium heat about 5 to 6 minutes, stirring frequently, until fragrant and golden brown.

 

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