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Minted Peas
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Minted peas under oil

Italian-style peas, perfect for summer

Minted Peas
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40 mins
Super easy

serves 4

About the recipe

Try these minted peas as a cold side dish when it's hot – they're lovely on bruschetta too.


nutrition per serving

Calories

g

Fat

g

Saturates

g

Sugars

g

Protein

g

Carbs

of an adult’s reference intake


Recipe From

Cook with Jamie

Cook with Jamie

Ingredients

4–6 big handfuls of fresh or frozen peas

a small bunch of fresh mint

sea salt and freshly ground black pepper

1 lemon or red or white wine vinegar

200ml good-quality extra virgin olive oil

Method

  1. 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.
  2. 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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