Ingredients
4cupswater,(1 quart)
½lbsmall new potatoes
salt
4cupearly spring peas,or two 10 oz packages frozen baby peas, shelled
2tbspunsalted butter
2tbspextra virgin olive oil
1medium leek
2tbspmint,chopped
2tbspchives,chopped
1tsplemon juice,fresh
freshly ground pepper
2bunchesmedium watercress
Preparation
Bring the water to a boil in a medium saucepan. Add the potatoes and a pinch of salt. Cook over moderately high heat for about 20 minutes until fork-tender.
With a slotted spoon, transfer the potatoes to a plate and let cool, then halve or quarter any large potatoes.
Add 1 teaspoon of salt to the potato water and bring to a boil. Add the peas and cook over moderately high heat for about 5 minutes until tender.
In a large skillet, melt the butter in the olive oil. Add the leek and cook over low heat, stirring occasionally, for about 5 minutes until tender.
Reserve ½ cup of the potato cooking water, then drain the peas and add them to the skillet.
Add the potatoes and the reserved cooking water to the skillet and bring to a simmer over moderate heat, stirring. Add the mint, chives and lemon juice and season with salt and pepper.
Remove the skillet from the heat and stir in the watercress.
Transfer the vegetables to a warmed bowl and serve. Enjoy!
