When I see English Peas in the market or grocery store, I know its a sure sign that Spring is on it’s way!
English Peas are available in early Spring (March) and through early Summer (June). This is the best time to eat them as a side dish and not just and addition to soups and pot pies.
In this super simple dish, I have added fresh Sugar Snap peas, shallots and fresh herbs that include peas best friend mint and aromatic tarragon. Its all cooked in my favorite fat to cook with, grass fed butter and finished off with flake sea salt and cracked blacked pepper. It’s so delicious you may just want to make this your lunch with some crusty buttered bread.
Note: Peas are a great source of protein for vegans and vegetarians at 8g per 1 cup.
English Peas with Herbs
- 16 oz English Peas
- 8 oz Sugar Snap Peas
- 1 large shallot
- 3 tbsp Grass fed butter or extra virgin olive oil
- Flake sea salt and Pepper to taste
- 2 tbsp spring of mint More for garnish if you wish
- 2 tbsp tarragon
** Snow Pea tendrils if available
Rinse peas and snap peas. Chop 2 tbsps of mint and tarragon. Set aside
Heat a medium size pan with butter or olive oil on medium heat.
Add shallots and cook for 1 minute.
Add both peas and snap peas to skillet and saute' for 10 minutes. Turn off heat, then stir in the mint and tarragon.
Add flake sea salt and pepper to taste.
Garnish with Snow Pea tendrils and fresh herbs.