I'm in need of a light recipe for green peas; something "springy" without cream.
Also are fresh spring peas really all that much better than frozen petite ones?
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Also are fresh spring peas really all that much better than frozen petite ones?
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One of our favorite simple ways to serve fresh shelled peas is to briefly sauté them in a little butter, add lemon juice and chopped mint, salt and pepper, and you're good to go. They really don't need much more than that.