Sautéed Spring Peas
By Stephanie Izzard
Sautéed Spring Peas
By Stephanie Izzard
Yield/Serves:
Makes 4 side servings
- 2 cups English peas, blanched
- 2 cups snap peas, de-strung and halved
- 1 Tbsp butter
- 1 Tbsp This Little Goat Went to Southeast Asia
- 2 Tbsp mint, torn
Heat a sauté pan over medium heat. Add a small splash of cooking oil. Add snap peas and cook for 2 minutes before adding butter. Add English peas and toss to coat. Add Southeast Asia sauce and toss. Cook for 1 minute and transfer to a bowl. Top with mint and serve!