Best Spring Peas With Mint Recipes

Minted Peas image

Provided by Martha Stewart

Time 15m

Number Of Ingredients 8

1 tablespoon butter
2 thinly sliced scallions
10 ounces thawed frozen peas
3/4 teaspoon coarse salt
1/4 teaspoon ground pepper
1/3 cup finely chopped fresh mint.
1 1/2 teaspoons grated lemon zest
2 tablespoons butter

Steps:

In a large skillet, melt 1 tablespoon butter over medium-low heat. Add 2 thinly sliced scallions (below); cook, stirring occasionally, until tender, about 2 minutes.
Add 3 packages (10 ounces each) thawed frozen peas, 3/4 teaspoon coarse salt, and 1/4 teaspoon ground pepper. Cook, stirring frequently, until peas are tender and heated through, about 5 minutes.
Add 1/3 cup finely chopped fresh mint, 1 1/2 teaspoons grated lemon zest, and 2 tablespoons butter; swirl pan until butter is creamy, 1 minute more.

English Peas with Mint image

Provided by Russell Moore

Number Of Ingredients 6

1 spring onion, sliced
2 tablespoons olive oil
2 cups English peas, shelled (about 12 ounces)
6 mint leaves, torn
Salt
Water

Steps:

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, a few more minutes. Check for seasoning, and add more salt if needed.

Spring Peas with Lettuce and Mint image

Yield Serves 4

Number Of Ingredients 4

1/2 cup canned low-salt chicken broth
1 10-ounce package frozen peas
1 cup thinly sliced romaine lettuce
3 tablespoons chopped fresh mint

Steps:

Bring broth to boil in medium saucepan. Add peas and simmer until heated through, about 4 minutes. Stir in lettuce and mint. Season to taste with salt.

Spring Pea Soup with Mint image

Provided by Danielle Alex

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

1 tablespoon extra-virgin olive oil
2 shallots, chopped (about 1/3 cup)
2 cloves garlic, minced
3 cups fresh English peas, shelled or frozen peas, thawed
Pinch cayenne pepper
Kosher salt and freshly ground black pepper
1 cup packed fresh spinach (about 1 1/2 ounces)
1/4 cup lightly packed fresh mint leaves, chopped
Chopped pea shoots, chopped fresh chives or whole mint leaves, for serving

Steps:

Bring 2 1/2 cups of water to a boil in a small saucepan over high heat.
Heat the olive oil in a large saucepan over medium-high heat. Add the shallots and cook until translucent, 1 to 2 minutes. Add the garlic and cook, stirring frequently, until just before it
starts to brown, about 1 minute. Stir in the peas, cayenne pepper, 1 teaspoon salt and boiling water. Reduce to medium-low heat and simmer until the peas are tender, about 2 minutes.
Let the pea mixture cool for 5 minutes or so, then transfer it to a blender, filling only halfway. Add the spinach and mint. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth. Depending on the size of your blender you may need to blend the soup in two or three batches.
Return the soup to the saucepan and adjust its consistency as desired, adding room temperature water if it's too thick. Adjust the seasoning with salt and pepper to taste.
Serve the soup hot or place the soup in an ice bath for about 20 minutes and serve chilled. Top with pea shoots, chives or mint.