English Peas With Mint
This Market Fresh Cooking recipe is complements of the Farmers’ Market weekly CSA recipe.
- 1 spring onion, sliced
- 2 tablespoons olive oil
- 2 cups English peas, shelled (about 12 ounces)
- 6 mint leaves, torn
Sauté the spring onion in two tablespoons olive oil over medium-high heat. Add the shelled peas, a pinch of 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, no more than a few minutes. Check for seasoning, and add more salt if needed.
This locally inspired recipe is brought to you by Pam Walker. Pam is an avid home cook, writer, and local farm and food activist who is also a board member of the Santa Fe Farmers’ Market Institute. Thank you, Pam, for helping inspire us to use locally sourced ingredients!