The Spring Peas with Mint was so easy to prepare, and was a great third dish to cook with the tomato tart and leg of lamb, which both took a long time to cook. This took under ten minutes and the combination of mint, red onion and red wine vinegar was a welcome twist to our the little baby peas. The recipe comes from Mario Batali's Vegetable Challenge, where he joins chef Mark Ladner to get people to eat more veggies.
I chose to use frozen peas because it is economical, time saving and they taste great. A bag of frozen peas is a great thing to have on hand to use as an ice-pack for little boo boo's and my kids like it better than ice, so it serves a dual purpose. Healing and cooking have always gone hand in hand, and this nutritious side dish is packed with vitamins, minerals and lots of taste.
The peas are from Trader Joes, they are petite peas, and are described on the bag as "June peas harvested in the Pacific Northwest at their height of freshness." They were sweet, tender and their bright green color was a perfect balance to the basil crusted lamb.
For this recipe you simply empty the bag of peas into a serving dish, and add extra virgin olive oil, red wine vinegar, finely chopped red onion (I used the food processor), fresh mint torn into delicate pieces, salt & pepper. It's that easy.
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