Minty Fresh Peas

I was making this side back in May when I had my first crop of fresh peas in the garden.  Now that it's August, the next round is starting to appear and I'm almost ready to pretend those first tender days of summer vacation are upon us. You can do this with frozen peas that have been thawed, too, or you might be able to find some fresh locals at your area farmer's market.

This is a very simple, light side or snack, which goes well with some glasses of dry Riesling and grilled tofu or salmon.  If you wanted it to be the main event, you could easily toss it with some fresh cooked jasmine rice (in which case I would amp up the amount and variety of herbs) and top with some slivered almonds.



Minty Fresh Peas

Serves 4 as a side

2 lbs. fresh peas (already removed from pods)
2 radishes, quartered and thinly sliced
Juice and zest of ½ lemon
2 tablespoons chopped fresh mint
1 tablespoon chopped fresh parsley
Olive oil
Salt and freshly ground black pepper to taste

In a small frying pan, heat about a teaspoon of olive oil over medium heat.  Add the radishes along with a sprinkle of salt and sauté, stirring constantly, until radishes become tender and the red outer edge turns more pink.  Toss in the peas and continue stirring, just until barely heated.

Remove pan from heat and add the juice and lemon zest, chopped herbs, and salt and pepper to taste.  Drizzle with a little extra olive oil if desired and serve.