Minted peas under oil

This is a fantastic way of cooking peas. In Italy it's known as sott'olio, which literally means 'under oil', and generally, when served in this way, they will be cool or at room temperature, as it's a summer dish. You may think I'm being over-generous with the amount of oil, but just go with me!

Nutritional Information (amount per serving)

Calories
103kcal
Carbs
6.6g
Sugar
1.4g
Fat
5.9g
Saturates
0.9g
Protein
4.3g

Serves 4-6   Approx time: 40   Difficulty: super easy

Ingredients

  • 4-6 big handfuls fresh or frozen peas
  • 1 small bunch fresh mint
  • sea salt
  • freshly ground black pepper
  • 1 lemon, juice of, or a swig of red or white vinegar
  • 200 ml good-quality extra virgin olive oil
 

Method

Add the peas to a cold pan. Put the small bunch of mint on top of the peas, then boil the kettle. Pour just enough boiling water over the peas and mint to cover them, then put the pan on a high heat with a lid on. Bring back to the boil and cook until the peas are just perfect and tender – this should only be a couple of minutes. Immediately drain in a colander, then place the peas and mint into a salad-type bowl. Sprinkle with a little sea salt and freshly ground black pepper and a good squeeze of lemon juice or a swig of good-quality red or white wine vinegar. Cover the peas and mint with the olive oil (it's important to use the best you can get, as the better the quality, the better the dish) and mix around. Put to one side for half an hour, after which the flavours will really have started to develop.

There are so many things you can serve these peas with: from grilled fish to bruschetta or crostini, roasted or grilled lamb cutlets or pork, or served next to a hearty roast chicken. It's always exciting to see lovely green peas under golden green oil.




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