When fresh peas are in the market in early spring, it’s cause for celebration. But they must be fresh. A starchy pea is no good at all. Choose bright green peas with squeaky, firm pods. Do not buy them if they’re yellowed or wilted. All these delicious peas need is a quick saute in butter and a little fresh mint, salt, and pepper. Even if you only have a pot on a terrace try growing some fresh mint for dishes like these, and for fresh mint tea.–Christine Hanna
LC Easy Peasy Note
We find this recipe to be just as swell 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. Not that we don’t like the original rendition with garden peas. Although for a side dish that stays put on the plate rather than goes roly poly all over the plate, simply mash the peas ever so slightly with a wooden spoon or a potato masher.
Minted Fresh Peas Recipe
- Quick Glance
- 10 M
- 15 M
- Serves 4 to 6
- 2 tablespoons 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 package frozen peas)
- 1 to 2 tablespoons finely chopped mint leaves
- Salt and freshly ground black pepper
- 1. Melt the butter over medium heat in a sauté pan or skillet. Add the peas and heat, stirring, until just cooked through but not soft or mushy, 2 to 3 minutes.
- 2. 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.
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