Sautéed Peas with Shallot and Mint

Published November 1, 2009. From Cook's Illustrated.

Why this recipe works:

Frozen peas have already been blanched, so the key to a good frozen pea recipe is to avoid overcooking and to create inspired dishes that don’t interfere with their convenience. For our frozen pea recipe, we found that just five minutes of simmering was all that was needed to produce bright,… read more

Frozen peas have already been blanched, so the key to a good frozen pea recipe is to avoid overcooking and to create inspired dishes that don’t interfere with their convenience. For our frozen pea recipe, we found that just five minutes of simmering was all that was needed to produce bright, tender green peas. Switching from a saucepan to a skillet allowed the peas to heat more quickly and evenly over the larger surface.

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Sauteed Peas with Shallot and Mint

The addition of shallot and mint offers a subtle but welcome boost to the crisp, sweet flavor of frozen peas.

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Serves 4

Do not thaw the peas before cooking. Regular frozen peas can be used in place of baby peas; increase the cooking time in step 2 by 1 to 2 minutes. Add the lemon juice right before serving, otherwise the peas will turn brown.

Ingredients

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