Minty Peas

Minty Peas Recipe

This simple side features, fresh spring peas (feel free to substitute frozen if you can't get fresh). The peas are tossed in a velvety sauce with cream, sautéed scallions, fresh lemon zest, and a kiss of mint.

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Recipe Information

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Side Dishes



Total Time

25 Minutes

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      • 2 Cups Water
      • 1 Cup Peas
      • 2 Tablespoons Unsalted Butter
      • 1/4 Large Bunch Of Scallions (Diced)
      • 1/4 Cup Heavy Cream
      • 1/2 Teaspoon Lemon Zest
      • 2 Tablespoons Fresh Mint Leaves (Minced)
      • 2 1/2 Teaspoons Kosher Salt
      • 1/2 Teaspoon Freshly Ground Black Pepper


  1. In a small sauce pan, bring the water and 2 teaspoons of salt to a boil. Add peas and cook for about two minutes for smaller peas and three minutes for larger ones. With a mesh strainer, drain the peas and transfer to a dish towel to drain.
  2. In the same pan, melt the butter over low heat and sauté scallions for 3-4 minutes. Stir in heavy cream, lemon zest, half of the mint, 1/4 teaspoon of salt and a 1/8 teaspoon of pepper and bring to a boil. Cook for 1-2 minutes.
  3. Add peas and cook for another minute, stirring continuously. Remove from the heat and stir in remaining salt and pepper. Serve hot and garnish with remaining mint.

Nutrition & Cost Facts


133.0 kcal


6.0 g


11.0 g


2.0 g

Cost Per Serving


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