Name: Fresh Peas with Mint
Prep time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 2 tablespoons (1 oz) unsalted butter, plus more to taste; 1 1/2 pounds green peas in the pods*, shelled (or, in a pinch, a 10- to 16-ounce | 300 to 450 g package frozen peas); 1 to 2 tablespoons finely chopped mint leaves; Salt and freshly ground black pepper

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To make these fresh peas with mint, peas are sauteed quickly in butter until cooked through, scooped in a bowl, and sprinkled with fresh mint, salt, and pepper. Fifteen minutes tops.

Adapted from Christine Hanna | The Winemaker Cooks | Chronicle Books, 2010

Easy peasy. That’s what we think of this simple spring side dish made fresh garden peas and fresh mint. And the taste is as surprising as the side dish is easy to make. It can be made with fresh garden peas or that frozen bag of peas that you used to ice your shoulder. If you prefer a side dish that stays put on the plate rather than something that threatens to go roly poly all over the place, simply mash the peas ever so slightly with a wooden spoon or potato masher.–Renee Schettler

*Can I use other kinds of peas?

This recipe is also swell when made with sugar snap peas (you know, those sweet-as-candy cousins to the garden pea that have a crisp, edible pod that requires no shelling). Just swap the same amount for garden peas. Do not attempt to mash them, though.

Fresh Peas with Mint

Quick Glance
(1)
10 M
15 M
Serves 4 to 6

5/5 - 1 reviews

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Ingredients

2 tablespoons (1 oz) unsalted butter, plus more to taste
1 1/2 pounds green peas in the pods*, shelled (or, in a pinch, a 10- to 16-ounce | 300 to 450 g package frozen peas)
1 to 2 tablespoons finely chopped mint leaves
Salt and freshly ground black pepper

Directions

In a sauté pan or skillet over medium heat, melt the butter. Add the peas and heat, stirring, until just cooked through but not soft or mushy, 2 to 3 minutes.

Transfer the peas to a serving dish, strew the mint over the top, and season with salt and pepper to taste. If desired, add a little (or a lot) more butter and stir to combine. Serve at once. Originally published 18 April, 2011.

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Recipe Testers' Reviews

Ralph Knauth

This recipe spells spring! Very easy and quick and it lets the ingredients shine. The mint works very well with the peas, it’s not overpowering at all, but just adds a little subtle flavor. Very nice. It takes a little time to shuck the fresh peas, but it’s so worth it. And if you’re lucky, like me, youèll find fresh shelled peas at the grocer.

Tracey G.

This recipe is like spring in a dish—perfect for telling winter where it can go for another nine months. The hardest part is shelling the peas, which is to say that this is super easy and almost meditative. Overall, a healthy, fresh dish for when you’re in a hurry.

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Comments

Bronwyn says:

Mar 29, 2021 at 11:47 pm

Doesn’t everyone put mint in their peas? Standard practice in New Zealand.

1. Angie Zoobkoff, LC Managing Editor says:
  
  Mar 30, 2021 at 9:10 am
  
  Hopefully, it catches on the same way in the rest of the world, Bronwyn!
  
Carla says:

Jan 08, 2014 at 4:17 am

Thank you very much for sharing it. It sounds incredible! I never heard about this recipe before. I will definitely try it at home myself.

1. Renee Schettler says:
  
  Jan 08, 2014 at 10:11 am
  
  Not only is it lovely as can be in terms of taste, but it’s sooooooo easy! Do let us know how it goes. Oh, and prepare to accept accolades from everyone at the table…