Peas With Mint And Tomatoes Recipes

BUTTER MINT PEAS

Steps:

• Add the butter to a large saute pan over medium-high heat. Once melted, add the shallots and saute until tender, 2 to 3 minutes. Sprinkle with a pinch of salt and pepper. Stir in the peas and cook until they are just warmed through, about 4 minutes. Add the mint and cream and stir together. Serve.

ENGLISH PEAS WITH MINT

Steps:

• Sauté the spring onion in two tablespoons olive oil over medium-high heat. Add the shelled peas, a pinch of salt, and enough water to barely cover. Cook over high heat for 2 minutes, then add the torn mint leaves. Continue cooking until the peas are tender, a few more minutes. Check for seasoning, and add more salt if needed.

PEA SPAETZLE WITH MINT, CHIVES, AND TOMATOES

Steps:

• Combine 2 cups peas, eggs, 1/2 cup broth, 2 tablespoons chives, 2 tablespoons chopped mint, and salt in blender. Puree until smooth. Pour into large bowl. Stir in flour.
• Bring large pot of salted water to boil. Working with 1/3 cup batter at a time, and using rubber spatula, press spaetzle batter into pot through 1/4-inch holes of coarse grater, colander, or wide ladle. Boil each batch 3 minutes. Using strainer,transfer spaetzle to large colander; drain and place in large bowl. Toss spaetzle with 2 tablespoons margarine. DO AHEAD: Can be made 1 day ahead. Cover spaetzle and remaining 1 1/2 cups peas separately and chill.
• Melt 4 tablespoons margarine inlarge skillet over medium-high heat. Add spaetzle and 1/2 cup broth. Simmer until broth is almost evaporated and spaetzle are heated, stirring frequently, about 5 minutes. Add remaining 1 1/2 cups peas,4 tablespoons chives, sliced mint leaves,nutmeg, and tomatoes. Toss until heated. Season with salt and pepper.

PEAS WITH MINT AND TOMATOES

Steps:

• In medium frying pan, melt butter. Sauté onions. Add tomatoes and cook 5 minutes.
• Add peas and mint. Cook until most of the liquid has evaporated, 3-5 minutes.

SNAP PEAS WITH MINT

Steps:

• Pluck off and discard the end of each pea pod.
• Bring enough water to boil to cover the peas. Add salt to taste.
• Add the peas. When the water returns to a boil, simmer the peas for about 3 to 4 minutes. Do not overcook. Drain.
• Meanwhile, drop the tomatoes into boiling water and boil them for 10 seconds. Drain, let cool. Remove the skins and cut the tomatoes into 1/4-inch cubes.
• Heat the butter in a saucepan; add the tomatoes; cook and stir for one minute. Add the peas, mint, and salt and pepper to taste. Stir to blend. Cook for one minute. Add the lemon juice and serve.