Peas with Baby Lettuces

ACTIVE TIME: 15 min. TOTAL TIME: 15 min. SERVES: 6

“Tender greens and frozen peas make this into a really beautiful spring dish that’s incredibly fast to prepare,” Giada shares

1 (10 oz.) bag frozen peas

1⁄2 cup vegetable broth,

homemade or store-bought

1⁄2 tsp. kosher salt, plus more to

taste

2 Tbs. unsalted butter

1 Tbs. chopped fresh tarragon

1 cup baby lettuce leaves, such as Little Gem, baby romaine, baby frisée or mizuna

1⁄2 tsp. fresh lemon juice (optional)

1 In medium skillet, combine peas, broth and salt; bring to boil over high heat. Reduce to medium-high; cook 2 min., or until peas are bright green and plump.

2 Using back of a fork, mash peas slightly, popping about half of them. Remove skillet from heat; add butter and tarragon. Stir mixture until combined, emulsifying butter and broth.

3 Add lettuces to skillet; toss just to warm through, making sure they don’t wilt too much. Season with more salt if needed. Finish with lemon juice, if desired.