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Fresh Peas with Cilantro and Mint

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Fresh Peas with Cilantro and Mint

Servings 4

Ingredients

  • 1/2 lb sugar snap peas "“ stem ends trimmed and cut in half on the diagonal
  • 3 cups shelled fresh peas 1 tablespoon sea salt for the blanching water
  • 1/4 cup olive oil
  • 4 garlic scapes , finely chopped
  • 1 large handful cilantro , chopped
  • 12 large mint leaves "“ torn in 1" pieces
  • 1 teaspoon sea salt to taste
  • freshly ground pepper to taste

Instructions

  1. Fill a large bowl with cold water and several ice cubes.
  2. Fill a large heavy-bottomed soup pot with water and bring to a boil. Add the salt and blanch the sweet peas for 2 minutes until tender, but still crunchy.
  3. Drain and transfer to the ice water bath until cool. Drain on paper towels and set aside.
  4. Repeat with the sugar snap peas.
  5. Heat a large non-stick skillet over medium-high heat. Add the olive oil, garlic, cilantro and mint and sauté for 2 minutes until herbs are wilted and garlic pale golden.
  6. Add the peas toss well and sauté for an additional 1 minute until warmed through. Add the salt and pepper, toss again and remove from heat.
  7. Transfer to a bowl.
  8. Serve warm as a side vegetable or room temperature as an antipasto.

 

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