Spring Peas with Mint

15 Ratings
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  • 4 5
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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.

Martha Stewart's Cooking School, Episode 103

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Read the full recipe after the video.

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Servings:
4
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Ingredients

Directions

  • 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.

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  • 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.

  • 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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Reviews (3)

15 Ratings
  • 5 5
  • 4 5
  • 3 3
  • 2 2
  • 1 0
Martha Stewart Member
05/03/2014
Delicious recipe. The mint layers perfectly with the peas and onion, but is a surprising twist. It's fun to make in spring when all the ingredients are just starting to appear at the farmer's market.
Martha Stewart Member
06/25/2013
This is a very good recipe. The ingredients that you have mentioned help me cook it so deliciously. This can be done within minutes as it helps us save our time too. I think onion is the main attraction in this recipe.search here
Martha Stewart Member
05/03/2013
Your knowledge of this subject comes through clearly in this article. I love to read this kind of articles, I hope you will update it. Thank you for sharing it with me. guarantee green google+
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