Minted Peas And Wax Beans Recipes

Steps:

• Prepare an ice-water bath. Bring a large pot of salted water to a boil. Add snap peas and blanch 3 to 4 minutes. Transfer to ice bath; let cool, then drain on a paper towel-lined plate.
• Add fava beans to pot and blanch 2 to 3 minutes. Transfer to ice bath and let cool; drain on plate. Pop favas from skins.
• Melt butter in a large saute pan over medium. Add favas and cook, stirring occasionally, until crisp-tender, 4 to 5 minutes. Add peas; season with salt and pepper. Cook, stirring occasionally, until tender and heated through, 3 to 5 minutes. Transfer to a serving bowl and sprinkle with mint.

Steps:

• In a large skillet, melt 1 tablespoon butter over medium-low heat. Add 2 thinly sliced scallions (below); cook, stirring occasionally, until tender, about 2 minutes.
• Add 3 packages (10 ounces each) thawed frozen peas, 3/4 teaspoon coarse salt, and 1/4 teaspoon ground pepper. Cook, stirring frequently, until peas are tender and heated through, about 5 minutes.
• Add 1/3 cup finely chopped fresh mint, 1 1/2 teaspoons grated lemon zest, and 2 tablespoons butter; swirl pan until butter is creamy, 1 minute more.

Steps:

• Heat the butter in a small frying pan, once bubbling, add the shallot and fry for 1 min. Add the garlic and chilli and cook for 1 min more, then tip in the peas and reheat. Take off the heat and stir in the mint, season and serve. Sprinkle over the pork scratchings, if using - they add a nice crunchy texture.

Steps:

• Sautee onions until tender.
• Combine all ingredients in microwave safe dish.
• Cover and microwave until peas are just hot, stirring as needed to cook evenly.
• Garnish with a twist of lemon and fresh mint leaves if desired.

Steps:

• Bring a large pot of salted water to a boil.
• Add the peas and beans and cook until crisp-tender, 3 to 4 minutes.
• Drain.
• Heat the oil and butter in a large skillet over medium heat.
• Add the peas, beans, salt, pepper, and lemon juice and cook until heated through, about 2 minutes.
• Remove from heat, add the mint, and toss well.

Steps:

• Place peas, 2 Tbs water and salt in a saucepan.
• Bring to a boil, reduce heat and cook, covered, 3-5 minutes.
• Remove cover, dot with butter and pour in creme de menthe.

Steps:

• Bring broth to a boil in a large saucepan over high heat.
• Add rice and bring to a simmer; cover, reduce heat to medium-low and cook for 4-5 minutes.
• Stir in peas and return to a simmer over high heat.
• Cover, reduce heat to medium-low and continue to cook until the peas are hot and the rice has absorbed most of the liquid, about 6 minutes.
• Remove from heat and stir in green onions, fets, mint, and pepper.
• Cover and let stand until the liquid is absorbed, 3 to 5 minutes.

Steps:

• Place 1 in. of water in a large skillet. Add peas and sugar; bring to a boil. Reduce heat; simmer, covered, until peas are crisp-tender, 4-5 minutes; drain. Stir in mint and butter.

Steps:

• Melt the butter in a small saucepan over a medium heat and sizzle the shallot for 5 mins until soft. Add the stock and peas, and bring to a simmer. Cook gently for 10 mins until the peas are soft.
• Roughly mash the pea mixture with a potato masher, or, if you prefer a smoother texture, purée with a hand blender. (It's best to leave some of the peas whole or roughly crushed for texture.) Season to taste and stir through the mint leaves just before serving.

Steps:

• Heat the oil in a large pan and fry the pancetta until it turns golden, taking care not to burn it. Lift from the pan, then tip the soya beans into the pan juices and arrange the broccoli on top. Add 6 tbsp water, cover tightly and steam for 10 mins or until the broccoli is tender. Meanwhile, snip the pancetta into pieces with scissors.
• Stir the petits pois into the pan and cook for 2 mins more, then remove from the heat and toss in the lemon juice, mint and crispy pancetta pieces.

Steps:

• Heat half the butter and fry onions until soft. Add beans and stir. Add stock or water, bring to the boil, cover and cook for 5 mins. Add peas and seasoning and cook for 5 mins until tender. Stir in mint and remaining butter.

Steps:

• Preheat oven to 350°F. Toast almonds on a rimmed baking sheet, tossing once, until fragrant and slightly darkened in color, 8-10 minutes. Let cool, then coarsely chop half of almonds and set aside. Pulse remaining almonds with garlic, arugula, half of Parmesan, and 1 cup mint in a food processor to a smooth paste. With motor running, stream in oil; thin with 2 tablespoons cold water to reach a pourable consistency. Season pesto with salt and pepper.
• Cook peas and beans in a large pot of boiling salted water, stirring occasionally, until crisp-tender, about 3 minutes. Drain; transfer to a bowl of ice water and chill until cold. Drain peas and beans; pat dry with paper towels. Transfer to a large bowl and toss with lemon juice and 3 tablespoons pesto; season with salt and pepper.
• Arrange peas and beans in a large bowl or platter over remaining pesto. Top with more mint leaves, reserved almonds, and remaining Parmesan; season with salt and pepper. Serve with lemon wedges for squeezing over.
• Do Ahead
• Peas and beans can be blanched 1 day ahead. Cover and chill.

Steps:

• Cook peas in simmering water with mint sprigs till tender.
• Drain.
• Return to pan and toss in fresh mint.