3-Ingredient Minty Peas with Butter

There's something magical about fresh peas in springtime.

They are only available for a few short weeks, so I always scoop up a bunch from the farmer's market as soon as they arrive.

Thankfully, the farmers usually sell them pre-shelled, which saves a ton of time and manual labor (although shelling peas is somewhat meditative).

Fresh peas need very little to be delicious.

A quick blanch, a little butter, fresh mint, and salt and pepper and they're divine.

(And don't worry, if you don't have any fresh peas on hand, you can make this recipe year-round with frozen peas from the grocery store.)

If you are using fresh peas, try to cook them the same day you buy them, if possible.

Like corn, sweet peas turn starchy as they sit, becoming less tender and flavorful with time.

If you can't cook them within a day or two, quickly blanch and then freeze them for later.

Honestly, I waited a day or two too long with my batch, so they shriveled up a little more than I liked while cooking. If you do it right, the peas will stay nice and plump and tender 🙂

This is how fresh peas are meant to be enjoyed, so get to it!

If you're looking for a new favorite springtime recipe, I think this has a great chance of topping the list.

Serve with a Herbes de Provence Roasted Chicken and the World's Easiest Garlic Mashed Potatoes for heavenly spring flavors on a plate.

Recipe

3-Ingredient Minty Peas with Butter

This seasonal Spring recipe is an incredibly quick and easy way to add a pop of freshness to your plate. Peas, mint, and butter. That's it!

5 from 1 vote

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Prep5 minutes mins

Cook10 minutes mins

Total15 minutes mins

Servings: 4

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Ingredients 

• 3 cups fresh (or frozen) shelled peas
• 1 tablespoon minced fresh mint leaves
• 3 tablespoons salted butter
• Kosher salt, , to taste
• Freshly ground black pepper, , to taste

Instructions

• Bring a saucepan of water to a rolling boil. Add the peas and boil for about 2-3 minutes, until the peas are bright green and tender. Drain in a colander and run cold water over them to stop the cooking. Set aside.
• Melt the butter in a small skillet, then add the peas and mint. Cook for a minute or two until warmed through and coated with the minty buttery sauce. Season generously with salt and pepper and serve right away.

Nutrition

Calories: 164kcal | Carbohydrates: 16g | Protein: 6g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 73mg | Potassium: 275mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1147IU | Vitamin C: 44mg | Calcium: 33mg | Iron: 2mg

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