Minted Peas with Lemon and Shallots

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Indulge in the simplicity and vibrant flavors of our Minted Peas with Lemon and Shallots. This quick and refreshing side dish bursts with flavor and is effortlessly prepared in no time.

They go terrifically with fish, lamb, chicken, and beef alike. Here we served them with Wild Alaskan Salmon en Croute. The fresh mint and lemon highlights the flavor of the peas and makes them shine.

Wild Alaskan Salmon en Croute Recipe | Mean Green Chef

English peas, also known as shell peas and garden peas, have a small window of availability popping up in gardens and markets in late Spring and early Summer. Shining especially bright in the month of May when they reach their zenith.

In the off season, don’t hesitate to purchase frozen peas. They’re the best alternative when fresh aren’t available.

Prepare the Peas

  • Fresh peas: Fill a large heavy-bottomed saucepan half full with water and 2 tsp Kosher sea salt and bring to a boil. Drop the peas into the boiling water and cook until al dente, 2-3 minutes. Start your timer immediately and drain into a fine-meshed strainer once done. Pour out onto paper towels to drain.
  • Frozen peas: Put them into a fine-meshed strainer and run under cold water for a couple of minutes until they are almost thawed. Pour out onto paper towels to drain.

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Minted Peas with Lemon and Shallots in a white bowl on a paisley background.

How to Make Minted Peas with Lemon and Shallots

Minted Peas with Lemon and Shallots in a white bowl on a paisley background.

Minted Peas with Lemon and Shallots

Our Minted Peas with Lemon and Shallots are an easy bright side dish, that pack a ton of flavor! And come together in a snap. They go terrifically with fish, lamb, chicken, and beef alike.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 servings
Author: Mean Green Chef

Ingredients

  • 2 cups (300 grams) shelled peas fresh or frozen
  • 2 Tablespoons butter
  • 1 shallot finely diced
  • 1/4 cup (60 ml) heavy cream
  • 2 Tablespoons fresh mint finely chopped
  • 1/2 teaspoon grated lemon zest
  • Kosher sea salt to taste
  • freshly cracked black pepper to taste

Instructions

  • Prepare the peas, see instructions above for fresh and frozen. 
  • Melt the butter in the heavy-bottomed saucepan over medium-low heat. Add the finely diced shallots and sauté until softened, about 3 minutes. Combine the cream, half of the mint, lemon zest, dash of Kosher sea salt, and freshly cracked black pepper into the softened shallots.
  • Bring the mixture to a bubble and cook stirring with a flat-bottomed wooden spoon until it begins to thicken about 2 minutes. Add the peas and stir until they're warmed through and coated with sauce about 1 minute. Remove from the heat, taste and season with additional salt and pepper if needed. Garnish with mint and serve.

Notes

  • Prep time is approximate.
Tried this recipe?Let us know how it was!

Creative Recipe Inspiration

Check out our other Side Dish Recipe Inspiration! Starting with our Steakhouse Potato Stacks, sliced thin and cooked in a garlic cream sauce. 

Experience the rich flavors of fall with our Instant Pot Butternut Squash with Thyme. This tender and savory dish combines the natural sweetness of butternut squash with the earthy aroma of fresh thyme, all cooked to perfection in the convenience of your Instant Pot.

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    1. Tricia Snow says:

      I love peas…. this looks amazing!

      1. Thank you, Tricia and it’s such an easy side dish to make too! 🙂

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