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Under 30 Minutes

Sauteed Peas and Pea Shoots

  • Prep:
  • Total Time:
  • Servings: 8
Sauteed Peas and Pea Shoots

Photography: Jennifer Causey

Source: Martha Stewart Living


  • 5 cups shelled fresh peas or frozen peas (from three 10-ounce packages)
  • Coarse salt and freshly ground pepper
  • 2 tablespoons extra-virgin olive oil
  • 2 spring onions, thinly sliced
  • 4 ounces pea shoots
  • 1/4 cup plain Greek yogurt
  • 1/4 cup chopped fresh mint, plus small leaves for serving
  • 1 teaspoon grated lemon zest


  1. Add peas to a medium pot of generously salted boiling water. Cook until bright green and just tender, 3 to 4 minutes. Drain.

  2. Heat oil in a large skillet over medium heat. Add onions and cook, stirring frequently, until just softened, about 3 minutes. Add pea shoots; cook, stirring occasionally, until just wilted, about 2 minutes. Season with salt and pepper. Stir in peas, then transfer mixture to a bowl. Let cool slightly.

  3. Stir in yogurt, chopped mint, and zest. Season with salt and pepper and garnish with mint leaves; serve.

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