Sweet Peas with Mint

This recipe from Liz Barbour of the Creative Feast published in May’s Down on the Farm article in the Nashua Telegraph is minty-sweet.

Serves 6


  • 1 pound bag frozen Petite Peas (these are the sweetest), thawed
  • 2 Tbs unsalted butter
  • 1/4 cup red onion (or chive), chopped
  • 1 Tbs fresh mint, chopped
  • 2 Tbs fresh flat leafed parsley, chopped
  • Kosher salt and Pepper


  1. Heat a small sauté pan with the butter over low heat.  Add the chopped onions and cook until just soft, about 3 minutes.
  2. Add the thawed peas and fresh herbs to the cooked onions.  Heat just until the peas are warmed through, about 2 minutes.  Season with salt and pepper to taste.  Serve hot, cold, or room temperature.
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