Guest guest Posted January 23, 2007 Report Share Posted January 23, 2007 Spring Onions and Peas with Fresh Mint 2 spring onions, sliced 2 tablespoons olive oil 1 1/2 cups english shelling peas, shelled (about 1.5 lbs) 6 mint leaves, torn salt water Saute the spring onion in two tablespoons olive oil over medium-high heat. Add the shelled peas, a pinch of salt, and enough water to barely cover. Cook over high heat for 2 minutes, then add the torn mint leaves. Continue cooking until the peas are tender, a few more minutes. Check for seasoning, and add more salt if needed. Ask a question on any topic and get answers from real people. Go to Answers. Quote Link to comment Share on other sites More sharing options...
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