Minted Potatoes, Peas and Leeks

 

16

small red potatoes, halved

3 1/2

cups Green Giant® SELECT® frozen baby sweet peas

2

tablespoons olive oil

2

tablespoons butter

1

small leek, halved, thinly sliced

1

tablespoon chopped fresh or 1 teaspoon dried mint leaves

1/2

teaspoon salt

1/4

teaspoon pepper

• 1 In 3-quart saucepan, place potatoes and just enough lightly salted water to cover; heat to boiling. 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.
• 2 Meanwhile, in 1-quart 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.
• 3 Place potato mixture in serving bowl. Pour leek mixture over vegetables; stir gently to coat.