Directions:
- Remove peas from pods. Bring a pot of very salty water to boil. Add peas and boil for about 1 minute, just until color changes to a consistent bright green. Remove and cool in ice water or under running cold water. (The cold water stops the cooking and keeps the peas bright green.).
- Wash and dry mint and arugula. In a bowl, combine peas with mint and arugula. Add juice of 1 lemon, olive oil, and a pinch of salt and pepper. Shave half of the pecorino onto a cutting board and reserve. Shave remaining pecorino, chop, and add to salad; toss. Taste and adjust seasoning with more lemon juice or olive oil as desired.
- 3. Serve immediately, topped with reserved shaved pecorino cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 158.89 Kcal (665 kJ) | ||
| Calories from fat | 71.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.91g | 12% | |
|---|---|---|---|
| Cholesterol | 10.38mg | 3% | |
| Sodium | 192mg | 8% | |
| Potassium | 108.02mg | 2% | |
| Total Carbs | 17.27g | 6% | |
| Sugars | 2.32g | 9% | |
| Dietary Fiber | 3.1g | 12% | |
| Protein | 4.83g | 10% | |
| Vitamin C | 7.2mg | 12% | |
| Vitamin A | 0.5mg | 18% | |
| Iron | 0.5mg | 3% | |
| Calcium | 11.2mg | 1% | |
| Amount Per 100 g | |||
| Calories | 232 Kcal (971 kJ) | ||
| Calories from fat | 103.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.55g | 12% | |
|---|---|---|---|
| Cholesterol | 15.15mg | 3% | |
| Sodium | 280.34mg | 8% | |
| Potassium | 157.73mg | 2% | |
| Total Carbs | 25.22g | 6% | |
| Sugars | 3.39g | 9% | |
| Dietary Fiber | 4.52g | 12% | |
| Protein | 7.05g | 10% | |
| Vitamin C | 10.5mg | 12% | |
| Vitamin A | 0.8mg | 18% | |
| Iron | 0.8mg | 3% | |
| Calcium | 16.3mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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