Minted Peas to me sound like such a fancy dish served at elegant Southern gatherings where ladies sit around wearing fancy hats and gloves while pressing their cloth napkins smooth on their laps! I don't know why I have this vision when I think of this dish, but I'm glad to know it's such a simple dish that I can make during the week and my kids love it!
I made this dish for the first time last Summer when my mint plant had gone out of control and I needed to find some recipes for using it up. It really does kind of grow like a weed, which I wasn't aware of when I bought the plant, but it completely took over my entire herb garden! Lesson learned! But hey, extra mint isn't really a problem. Especially when you like mojitos as much as I do...ok, maybe that's the real problem!
It's so nice to be able to get outside to take my pictures now! The weather is finally starting to warm-up and I try to spend a good majority of my afternoons with my hands in the dirt.
The mint adds a fresh, clean flavor to the peas while the splash of cream makes the dish feel fancy...almost makes me want to powder my nose and daintily dab the corners of my mouth.
1 small (8 oz.) bag of peas
2 Tbsp. butter
1/4 cup heavy cream (or half-and-half)
mint, small bunch, chopped
salt and pepper, to taste
In a medium sauté pan, melt the butter over medium heat.
Add peas and cook until heated through.
Slowly add and stir in cream.
Bring to a simmer and let simmer for 1-2 minutes until heated through.
Remove from heat and stir in mint.
Add salt and pepper, to taste.