Peas and Pea Shoots with Spring Onions and Mint (Food and Wine)
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- 1 pound(s) frozen peas (4 cups)
- 1 1/2 tablespoon(s) EVOO
- 3 cup(s) med. spring onions (bulbing) sliced 1/4" thick
- 3 tablespoon(s) unsalted butter
- 3 cup(s) tender pea shoots or small water cress springs lightly packed
- 1/3 cup(s) fresh mint leaves
- fresh ground black pepper
- In a large saucepan of boiling salted water, cook the peas until they are just tender, about 3 minutes. Drain.
- In the same saucepan, heat the olive oil. Add the onions and a pinch of salt, cover and cook over moderately low heat, stirring occasionally, until softened, 5 minutes. Stir in the peas, cover and cook until heated through, 1 minute. Stir in the butter, 1 tablespoon at a time. Remove from the heat and stir in the pea shoots until wilted. Stir in the mint, season with salt and pepper and serve.
This recipe is a personal recipe added by lizcole and has not been tested or endorsed by MyRecipes.
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Peas and Pea Shoots with Spring Onions and Mint (Food and Wine) Recipe at a Glance
- COURSE: Side Dishes/Vegetables