- 2 tablespoons fresh lemon juice
- 2 cups shelled fresh peas or one 10-ounce package frozen petite peas, unthawed
- 8 ounces pea tendrils, cut into 4-inch lengths
Whisk oil, lemon juice, and sugar in small bowl to blend; set dressing aside.
Bring large pot of salted water to boil. Add fresh or frozen peas and cook 3 minutes. Add pea tendrils; cook 1 minute. Drain well. Return vegetables to pot; add oil-lemon dressing and toss to coat. Season with salt and pepper.