To make these fresh peas with mint, peas are sauteed quickly in butter until cooked through, scooped in a serving bowl, and sprinkled with fresh mint, salt, and pepper. Fifteen minutes tops.
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 lovely as the dish is easy to make. It’s equally lovely when 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. Originally published April 18, 2011.–Renee Schettler Rossi
Fresh Peas with Mint
- Quick Glance
- 10 M
- 15 M
- Serves 4 to 6
- 2 tablespoons unsalted butter (1 oz), 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
- 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.
Fresh Sugar Snap Peas With Mint Variation
- 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.