Spring Peas

Yea, best at the height of spring

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

YIELD: 4 to 6 servings

COURSE: Vegetables and Sides

CUISINE: Italian


  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.