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Nutrition Facts
Serving Size 182 g
(Approx. 6 Servings)
Amount Per Serving
Calories 140 Calories From Fat 70
% Daily Value*
Total Fat 8 g 12%
Saturated Fat 5 g 25%
Trans Fat 0.0 g
Cholesterol 20 mg 7%
Sodium 790 mg 33%
Total Carbohydrate 13 g 4%
Dietary Fiber 4 g 16%
Sugars 5 g
Protein 4 g
Vitamin A 70% Iron 8%
Vitamin C 25% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Irish Style Peas with Basil and Pickled Carrots
Prep Time
25 minutes
Cook Time
20 minutes
Total Time
45 minutes
6  People


Recipe makes 6 Servings

16 Oz fresh English peas
2 cup(s) vegetable stock, plus more as needed to cover peas
1 large lemon, zest only
1/2 cup(s) fresh basil leaves, loosely packed
2 Oz unsalted butter, half a stick, plus more as desired to taste
1 Tsp kosher salt, as needed to taste
1 Tsp cracked black pepper, as needed to taste
1/2 cup(s) La Costeña Pickled Sliced Carrots, diced or roughly chopped
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Add peas to a pot and just cover with vegetable stock. Bring to a simmer and cook until peas are just tender, approximately 8 to 12 minutes.
Drain peas and place into a bowl while still hot. Add lemon zest, basil, butter and salt and pepper, and toss to combine.
Place in a food processor and pulse until peas are just chunky but not pureed. Season to taste, transfer to a serving bowl and garnish with pickled carrots.


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