Spring Peas with Mint

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  • Servings: 6

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  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • 2 cups fresh baby peas or thawed frozen baby green peas
  • 1/2 small red onion, cut into 1/4-inch dice
  • 1 cup loosely packed mint, torn
  • Kosher salt and freshly ground pepper

How to make this recipe

  1. In a bowl, whisk the olive oil with the vinegar. Add the peas, red onion and mint and toss to coat. Season with salt and pepper and let stand at room temperature for 1 hour. Transfer to a platter and serve.

Suggested Pairing

Vinegary dishes and wine can be a terrible combination. But the sharp chopped red onion Mark Ladner tosses with these tangy peas makes the recipe delicious with a lightly tannic red. Dan Amatuzzi likes a red wine from Lazio.

Contributed By Photo © John Kernick Published April 2010

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