Nothing is more refreshing and motivating for ‘clean eating’ than the sight of spring’s first vegetable crops.  Eating in-season usually means you’re treating your taste buds and body to the freshest, healthiest, and tastiest food available.  These early spring peas are deliciously sweet and need little accompaniments, but are delightfully satisfying.  I enhanced their crisp-tender flavor with a shower of mint chiffonade, a drizzle of earthy, lemony, extra virgin olive oil, and some salty Pecorino-Romano cheese, for a super simple spring side dish that comes together in less than ten minutes.

If you’ve never purchased or cooked with fresh peas, read up on some tips for how to buy, store, and prepare them. And if you can’t find fresh peas, you can always substitute with a bag of high-quality frozen petite peas.  But I’m willing to bet your local farmer’s market with be stocked with these sweet little beauties this spring.

 

Spring Peas with Pecorino and Mint

Spring Peas with Pecorino and Mint

These early spring peas are deliciously sweet and need little accompaniments, but are delightfully satisfying. Enhance their crisp-tender flavor with a shower of mint chiffonade, a drizzle of earthy, lemony, extra virgin olive oil, and some salty Pecorino-Romano cheese, for a super simple spring side dish that comes together in less than ten minutes.

Ingredients

  • 1 lb spring peas (When not in season, a bag of frozen sweet petite peas will do!)
  • A handful of fresh mint leaves
  • 1/8 cup extra virgin olive oil
  • Pecorino Romano cheese shavings
  • Fresh salt and pepper, to taste

Instructions

  1. Steam or blanch peas until crisp-tender, about 4-5 minutes. Transfer to a serving bowl.
  2. Chiffonade the mint - Stack and roll mint leaves and slice into thin strips. Add to the peas.
  3. Drizzle peas and mint with extra virgin olive oil, just enough to coat - do not over oil or the mixture will get soggy!
  4. Add salt and pepper, give mixture a stir. Use a vegetable peeler to make cheese shavings over the serving bowl. Enjoy!
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