New This Month

Spring Peas with Mint


For the best results, choose sugar snap peas with plump, smooth-looking pods and a bright green color; select English peas in crisp, brittle pods for shelling.

  • Servings: 4

Source: Martha Stewart's Cooking School, Episode 103


  • Coarse salt and freshly ground black pepper
  • 8 ounces sugar snap peas, trimmed
  • 8 ounces shelled fresh peas
  • 1/4 cup sliced spring onion
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 2 tablespoons fresh mint, chopped


  1. Bring a large pot of salted water to a boil. Prepare an ice-water bath; set aside. Add shelled peas to boiling water and cook for 3 to 4 minutes. Immediately transfer to ice-water bath until cooled; drain. Set aside.

  2. Add sugar snap peas to boiling water and cook until crisp-tender, 4 to 5 minutes. Drain and transfer to ice-water bath until cooled. Drain and set aside.

  3. Heat butter and oil in a medium skillet over medium heat. Add onions and cook, stirring, until softened. Add both peas and stir until heated through and well combined. Season with salt and pepper; stir in mint. Serve immediately.

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