The arrival of Spring brings one of my favorite vegetables, fresh English peas. Although rather elusive these days, the taste and texture of fresh peas so outshines that of canned and even frozen peas that it is totally worth the effort it might take to hunt them down. And these peas are most delicious when prepared simply and served right away. High in protein and vitamins, these little bright-green gems are both tender and crunchy (is that an oxymoron, Mom?) making them a real pleasure to eat!
I start with 1 cup of shelled fresh English peas, 3 scallions (sliced thin at an angle), 2 tablespoons of extra virgin olive oil, and several sprigs of fresh mint, sliced into very thin ribbons.
I just rinse off the peas, toss them in a pot of boiling hot water, let them boil for about 90 seconds, and then drain them well. They will turn bright green and soften just a bit, but they will still retain their sturdy texture if not overcooked. Mushy peas are the worst, unless you are making pea soup, of course.
Then I saute the scallions in the olive oil until just tender (about 2-3 minutes), after which I stir in the cooked peas.
I garnish with the mint ribbons, some Kosher salt, and plenty of fresh ground black pepper. The result is tender and crunchy deliciousness, and the fresh mint and scallions really compliment the peas!
1 cup of shelled fresh English peas
3 scallions (sliced thin at an angle)
2 tablespoons of extra virgin olive oil
Several sprigs of fresh mint, sliced into very thin ribbons
Kosher salt and fresh ground black pepper to taste
Cook peas in boiling hot water for about 90 seconds, remove and drain. In the meantime, saute the scallions in the olive oil until just tender (about 2-3 minutes), and then stir in the cooked peas. Next, place cooked peas and scallions into a serving dish, garnish with the mint ribbons, and season with Kosher salt and fresh ground black pepper. Serve warm.