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.