Green Beans, Sugar Snaps and Peas with Parsley and Lemon Oil

By Dixie Elliott

Green Beans, Sugar Snaps and Peas with Parsley and Lemon Oil
Green Beans, Sugar Snaps and Peas with Parsley and Lemon Oil recipe, brought to you by MiNDFOOD.

One can rarely go wrong serving the traditional side dish of fresh peas. To update the dish for a summer menu simply blanch the fresh peas and serve with parsley and lemon oil.

Serves 6

⅓ cup extra virgin olive oil

½ cup parsley leaves,
 finely chopped

1 large lemon, finely grated rind

salt and pepper

500g green beans, trimmed

300g sugar snap peas, trimmed

1½ cups frozen peas

Combine oil, parsley, lemon rind, salt and pepper in a jug. Bring a large saucepan of water to the boil. Add beans and sugar snaps. Cook for 1-2 minutes or until bright green and just tender. Remove with a slotted spoon and transfer to a serving bowl. Add 
peas and cook for 1 minute 
or until heated through. Drain. Add peas to beans and sugar snaps. Serve immediately drizzled with parsley and lemon oil.

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