Peas and Pea Shoots with Spring Onions and Mint |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 pound (4 cups) frozen peas |
1 1/2 tablespoons extra-virgin olive oil |
3 (3 cups) medium spring onions (bulbing), sliced 1/4 inch thick |
salt |
3 tablespoons unsalted butter |
3 cups lightly packed tender pea shoots or small watercress sprigs |
1/3 cup fresh mint leaves |
freshly ground black pepper |
Directions:
1. In a large saucepan of boiling salted water, cook the peas until they are just tender, about 3 minutes. Drain.
2. 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.
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