Peas and Pea Shoots with Spring Onions and Mint


It was about a month ago when I returned home from a week long road trip to find that everything had bloomed, tulips, hyacinths, and gigantic magnolia and cherry trees had exploded with blushing blossoms, breathing life and beauty into the typically austere countryside. I kept on thinking that I'll stop and take pictures tomorrow. Tomorrow. Tomorrow. But ahhh... tomorrow never came. Before I knew it the delicate pink blossoms on the weeping cherry trees had swept away with the wind like confetti at the height of a big fiesta. The brilliant yellow petals of forsythias had withered away to make room for their flourishing verdant leaves and we were well into spring. Life happens while you are busy making other plans.



It's a lesson in capturing and making the most of the season, and that especially means in the kitchen. In season right now you will find tender spring onions, fresh mint, and sweet English peas, which go well into this simple buttery spring dish of peas and spring onions and mint. The recipe comes from Chef Mike Lata in the latest issue of Food and Wine. It calls for frozen peas, but fresh sweet peas can easily be used in place, simply cook the peas until tender. 


Peas and Pea Shoots with Spring Onions and Mint 
  • 1 pound frozen peas (4 cups) 
  • 1 1/2 tablespoons extra-virgin olive oil 
  • 3 medium spring onions (bulbing), sliced 1/4 inch thick (3 cups) 
  • 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 
Method 
In a large saucepan of boiling salted water, cook the peas until they are just tender, about 3 minutes if frozen, longer if fresh. Drain. In the same saucepan, heat the olive oil. Add the spring 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.


15 comments:

Belinda @zomppa said...

Spring is here! What a delightful recipe (and seems SOMEBODY adorable is enjoying it too).

Fun and Fearless in Beantown said...

This dish screams spring! And you probably have the most adorable little helper in the kitchen. :-)

Sam @ My Carolina Kitchen said...

What a delightful spring dish, so full of flavor and healthy too. Alex is adorable. Happy Easter weekend Christine to you and your precious family.
Sam

Megan said...

What an absolutely perfect spring dish! And what an adorable helper you have!

Claudia said...

Perfect for spring and not so fragile that it will blow away! I would love to borrow your sous chef. Just five minutes with that glorious smile.

lostpastremembered said...

That is one cute little pea shucker!!! Goodness how he grows! Delicious sounding dish... I can't wait to stop cooking again!!!

SavoringTime in the Kitchen said...

Could he come and help me when my peas start to come in? :) What a cutie! What a great dish. I've only had pea shoots once before and loved them.

About Last Weekend said...

Thanks for stopping by so I could find your beautiful blog - what fabulous photos of your little cutie and the pea shoots! I love that dish!

tasteofbeirut said...

A delightful dish and what fun to be able to enjoy it with the little one! His smile is just priceless!

Bunkycooks said...

Mike Lata's recipes are excellent. I am sure this dish is as well with all the beautiful spring ingredients. Fresh peas disappear so quickly. I need to get some this weekend!

bellini said...

I am still waiting patiently for forsythia and magnolia but tomorrow I am headed out and hope to capture trilliums.

Lori Lynn said...

Alex with the peas is an adorable shot!
I posted a dish with peas and mint too! YAY for Spring...
Wishing you and your family a very happy Easter Christine!
LL

Katie@Cozydelicious said...

What a fantastic, adorable photo! Shelling peas has never been so much fun! Haha. And this dish looks wonderful too - so fresh and lovely.

OysterCulture said...

If spring had a flavor I bet it would be this dish. Sounds like perfection.

I bet I would not dread shelling peas as much if I had a helper like that.

Happy Easter.

sally said...

Fresh spring vegetables! How exciting!