Spring Peas

Yea, best at the height of spring

Yield:
4 to 6 servings
Category:
Vegetables
Cuisine:
Italian

INGREDIENTS:

  • 2 cups fresh baby peas or thawed frozen baby green peas
  • 5 oz. pearl onions
  • 1 oz unsalted butter
  • 1/2 cup loosely packed mint, torn Kosher salt, and freshly ground pepper

DIRECTIONS:

  1. Cut an X in the stem end of each onion. Cook in salted boiling water for 1 to 2 minutes. Drain, and peel.
  2. Heat butter and water in a pan over medium-high heat. Add onions, and cook for 4 minutes. Stir in peas and 3/4 teaspoon salt, and cook for 2 minutes.
  3. Stir in mint. Serve immediately.

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