One of my favorite childhood activities was to shell fresh peas, sitting at my grandmother’s kitchen table. The bigger the pile, the happier I was because I’d devised a little reward system: for every ten pea pods I’d shell, I’d eat the content of the next one!
My grandmother was quite aware that having me shell her peas would cost her a good amount of the harvest. She also knew that it would take me a while to get through my pile, as I would linger and relish each candy-like little green treat. Looking back, I am so grateful to her for her patience.
Today, I eagerly await the fresh pea season… and finally (for us cool and wet folks in the Northeast)… it has arrived!
Here’s a new video that celebrates the deliciousness of fresh peas. Blanched and then barely sautéed with a little garlic, sweet basil and fresh mint from my herb garden, they become utterly succulent.
This for sure is a dish I could make and eat every day until the season is over. It’s perfect as a side veggie or as part of an antipasti.
Fresh Peas with Basil and Mint
serves 4
active time: 30 min
- 1/2 lb (227g) 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
- 6 large garlic cloves – skinned and finely sliced
- 16 large basil leaves – torn in 1” pieces
- 12 large mint leaves – torn in 1” pieces
- 1 teaspoon sea salt to taste
- freshly ground pepper to taste
- Step 1: Fill a large bowl with cold water and several ice cubes.
- Step 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. Drain and transfer to the ice water bath until cool. Drain on paper towels and set aside. Repeat with the sugar snap peas.
- Step 3: Heat a large non-stick skillet over medium-high heat. Add the olive oil, garlic, basil and mint and sauté for 2 minutes until herbs are wilted and garlic pale golden. 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. Transfer to a bowl. Serve warm as a side vegetable or room temperature as an antipasti.
Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.
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This article is actually the most poignant on this worthy topic. I concur with your viewpoints and will hungrily look forward to your upcoming updates. Just saying thanks will not just be adequate, for the great lucidity in your writing. I will immediately grab your rss feed to stay up to date of any updates. Wonderful work and best of luck in your blogging endeavors!
Hi Viviane – I always enjoy your videos and watch them all in their entirety – something I cannot say for others.
The peas look so fresh and fabulous.
LL
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