Spring Peas with Mint

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* – from Food & Wine

I love peas and found this simple recipe from Mario Batali in Food & Wine magazine of his spring version of a side of peas.

Ingredients

  • 2 pounds peas in the pod, shelled, or 2 cups fresh peas
  • 1 medium red onion, cut into dice about the same size as the peas
  • 1/2 bunch fresh mint, leaves removed and torn into 2-3 pieces each
  • 1/4 cup Red Wine Vinaigrette
  • Maldon or other flaky sea salt and coarsely ground black pepper

Cooking Directions

Combine the peas, onion, and mint in a medium bowl and toss with the vinaigrette. Season with salt and pepper and serve, or let stand at room temperature for 1 hour to bring out the flavors. (The peas can be refrigerated for up to 1 day; bring to room temperature before serving.)

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