1 pound bag frozen Petite Peas (these are the sweetest), thawed
4-6 radishes, sliced thinly (about 1 cup)-if the radishes are small use about 2-3 per person, cut them into quarters
2 Tbs butter
2-3 scallions, sliced thinly on the bias
3 Tbs fresh mint, chopped
Kosher salt and Pepper
- Heat a sauté pan with the butter and the radishes over medium-low heat. Cook until the radishes are soft and lightly pink about 3-5 minutes.
- Add the peas and heat until the peas are warmed through, about 3 minutes.
- Add the mint and the scallions. Season with salt and pepper to taste. Serve hot, room temperature, or cold.
Add: Sugar snap peas, asparagus-sliced thinly, pea tendrils-cook with the peas.
Top With: Feta cheese, or shaved parmesan cheese.
As a salad with cooked new potatoes, rice, or other cooked whole grain.
On toast with ricotta cheese or mascarpone cheese.