Tuesday, September 13, 2011

Mind These Peas, Please

I've been noshing on peas like these all summer. The original recipe came from a cookbook by Sarah Raven called In Season. It's a great resource of a cookbook and is a great complement to James Peterson's Vegetables cookbook. Anyway, I have to give Mariana a shout out for gifting me Sarah's book. It's yielded a number of tasty sides.

I've played a bit with the original recipe, sometimes sauteing the mint, sometimes tossing it on at the end. On one occasion I followed Raven's recipe and added some fresh squeezed lemon juice but I really didn't care for it. Another time I added shallot at the beginning, sauteing it gently before adding the peas to the softened shallot and warm oil. But this way is my favorite way.

I don't know how good this would be using frozen peas. The might be ok, but I think the beauty of this dish is the crunch of the fresh pea and the marriage with fresh mint. I hope you won't have trouble sourcing fresh peas. You can always check the salad section at Trader Joe's. Their 10-ounce bag has not disappointed.

Bright Summer Peas
Print recipe only here

1 to 2 cups fresh peas
1 t olive oil
2 T fresh mint, finely chopped
generous pinch kosher
fresh ground pepper

Gently pulse peas in a food processor to crush them a bit. Don't overdo it. You want to retain their texture.

Transfer peas to a small saucepan or saute pan. Add the olive oil, salt and pepper. Stir gently for 3-4 minutes over a low-medium flame. Turn off heat, add chopped mint, stir and serve.

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