Peas and Pea Shoots with Spring Onions and Mint (Food and Wine) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 pound(s) frozen peas (4 cups) |
1 1/2 tablespoon(s) evoo |
3 cup(s) med. spring onions (bulbing) sliced 1/4 thick |
salt |
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 |
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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