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Spring Peas with Mint
© John Kernick

Spring Peas with Mint

  • ACTIVE: 10 MIN
  • TOTAL TIME: 1 HR 10 MIN
  • SERVINGS: 6
  • BASIC-EASY
  • HEALTHY
  • MAKE-AHEAD
  • VEGETARIAN

  1. 2 tablespoons extra-virgin olive oil
  2. 1 tablespoon red wine vinegar
  3. 2 cups fresh baby peas or thawed frozen baby green peas
  4. 1/2 small red onion, cut into 1/4-inch dice
  5. 1 cup loosely packed mint, torn
  6. Kosher salt and freshly ground pepper
  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.