YUM! I grow peas for the nitrogen they provide the soil and I just snack on them like candy for the most part. Today I had enough peas for a meal and found your recipe and reviews. Someone subbed in basil for mint so I used both as I had them in the garden. No salty cheese here today so I added a few chopped green olives and some (fake) bacon bits. My arugula isn't ready for salad so I added lots of black pepper. And some fresh crushed garlic. I will make this as often as ingredients and their simple substitutes allow. Thank you for the general idea!
Fresh English Pea Salad with Mint and Pecorino
This simple salad boasts plenty of early summer flavor. You can substitute crumbled feta cheese for the pecorino. If you can't find fresh peas, use frozen thawed petite green peas.
Yield: 8 servings (serving size: about 1 cup salad and 1 tablespoon cheese)
More From Cooking Light
Amount per serving
- Calories: 90
- Calories from fat: 40%
- Fat: 4g
- Saturated fat: 1.3g
- Monounsaturated fat: 1.4g
- Polyunsaturated fat: 0.2g
- Protein: 5.6g
- Carbohydrate: 9.1g
- Fiber: 3.3g
- Cholesterol: 6mg
- Iron: 1.1mg
- Sodium: 342mg
- Calcium: 107mg
- 2 cups water
- 1 cup shelled green peas (about 1 pound unshelled)
- 6 cups trimmed arugula
- 1/4 cup chopped fresh mint
- 1 1/2 tablespoons fresh lemon juice
- 1 tablespoon extravirgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup (2 ounces) shaved fresh pecorino Romano cheese
- Bring 2 cups water to a boil in a medium saucepan. Add peas; cook 1 minute. Drain and plunge peas into ice water; drain.
- Combine peas, arugula, and mint in a large bowl. Add lemon juice, olive oil, salt, and pepper; toss well. Sprinkle with cheese. Serve immediately.
Only you will be able to view, print, and edit this note.Add Note