3.27.2013

Peas with Mint

Peas with Mint

1 spring onion, sliced

2 tablespoons olive oil

2 cups English peas, shelled (about 12 ounces)

6 mint leaves, torn

Salt and Water

Directions: Sauté the spring onion in two tablespoons olive oil over medium-high heat. Add the shelled peas, salt, and enough water to barely cover. Cook over high heat for 2 minutes, then add the torn mint leaves. Continue cooking until the peas are tender, a few more minutes. 
And more seasoning if needed. Serve in a pretty bowl.
Add daffodils and violets for the table. Cheers to spring. 



5 comments:

  1. i LOVE this! great recipe, beautiful illo!!

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    Replies
    1. Thank you Salli. I enjoyed coloring peas on a cold day- warm weather will come.

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  2. This recipe looks so colorful and yammie. And sunny as does your whole blog. In need that sun!! :-)

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  3. mps maybe you say yummie in english...that's what I meant ;-)

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