Recipe: Minted Potatoes, Peas and Leeks

MINTED POTATOES, PEAS AND LEEKS

16 small red potatoes, halved*
1 (10 oz) pkg frozen baby sweet peas
2 tbsp olive oil
2 tbsp butter
1 small leek, halved, thinly sliced**
1 tbsp chopped fresh mint (or 1 tsp dried mint leaves)
1/2 tsp salt
1/4 tsp ground black pepper

Place potatoes in large saucepan; add just enough lightly salted water to cover. Bring to a boil. Reduce heat; cover and simmer 15 minutes.

Add peas to potatoes; cook 3 to 7 minutes or until potatoes and peas are tender. Drain; toss with oil.

Meanwhile, in a small saucepan, melt butter over medium heat. Add leek; cook and stir 5 to 7 minutes or until tender. Add mint, salt and pepper; mix well.

Place potato mixture in serving bowl. Pour leek mixture over vegetables; stir gently to coat.

*If new potatoes are available, use them in place of the red potatoes in this recipe. Leave small new potatoes whole.

**One cup of sliced green onions can be used in place of the leeks. The volume of this recipe will decrease slightly, but adding more than one cup of green onions may produce a strong onion flavor.

Makes 8 servings
Source: Recipe booklet: Celebrate Spring, Pillsbury Classic Cookbooks