Minted Peas


2 pounds peas, shelled
1 medium cucumber, peeled, seeded, and diced
2 tablespoons butter
1/2 cup water
3 tablespoons chopped fresh mint
1 tablespoon chopped fresh chives
2 tablespoons lime juice
Salt and freshly ground black pepper
Boston lettuce


1. Combine the peas, cucumber, butter, and water in a saucepan. Cover and cook at a gentle bubble for 8 minutes or until the peas are crisp-tender. Drain in a sieve and transfer to a large bowl.

2. While the peas are still hot, stir in the mint and chives. Cover with plastic wrap and refrigerate. Just before serving, blend in the lime juice and season with salt and pepper. Spoon onto chilled lettuce leaves to serve.


Serves 4

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