Spring Peas With New Potatoes, Herbs And Watercress

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1 quart water

1/2 pound small new potatoes


4 cups shelled early spring peas or two 10-ounce packages frozen baby peas

2 tablespoons unsalted butter

2 tablespoons extra-virgin olive oil

1 medium leek, white and tender green parts only, thinly sliced crosswise

2 tablespoons chopped mint

2 tablespoons chopped chives

1 teaspoon fresh lemon juice

Freshly ground pepper

2 medium bunches of watercress, large stems discarded and leaves coarsely chopped (2 cups)

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