Purée of Peas and Watercress

Ingredients

• 4 cups frozen peas
• 2 1-pound bunches watercress, trimmed of all but top 2 to 3 inches
• 4 tablespoons unsalted butter, cut into small pieces
• ½ teaspoon freshly ground black pepper
• ¾ teaspoon sea salt

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    230 calories; 12 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 21 grams carbohydrates; 7 grams dietary fiber; 7 grams sugars; 12 grams protein; 30 milligrams cholesterol; 675 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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A side dish for 4 (or 2, with leftovers)

Preparation

1. Fill a large saucepan with water and bring to a boil. Add the peas and return to a boil. Turn off the heat. Add the watercress tops to the peas and cover the saucepan. Let sit for 5 minutes so that the watercress wilts.
2. Drain the peas and watercress and transfer to a food processor. Add the butter, pepper and salt and process until smooth. Taste and adjust seasoning. Spoon into a serving dish and serve.