ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Peas with Mint and Ricotta Salata

Photo: Mark Thomas; Styling: Stephana Bottom
Prep time 5 mins
Cook time 8 mins
Yield Serves 8


  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 3 cups cooked fresh or thawed frozen peas (2 10-oz. packages)
  • 1/2 cup loosely packed torn mint leaves
  • 1/2 cup ricotta salata, coarsely grated
  • Salt and pepper

Nutrition Information

  • calories 112
  • fat 6 g
  • satfat 3 g
  • protein 23 g
  • carbohydrate 8 g
  • fiber 3 g
  • cholesterol 16 mg
  • sodium 445 mg

How to Make It

  1. Melt butter with oil in a large skillet over medium-high heat. Add onion and cook, stirring often, until softened, 3 to 5 minutes. Add peas and stir until warmed through, about 3 minutes.

  2. Before serving, add mint and ricotta salata to pea mixture. Toss to blend; season with salt and pepper. Serve warm or at room temperature.