Peas with ginger and mint is a versatile vegetable dish to go with meats, fowl, or fish. Barely cook the peas to maintain their shape and texture. A great springtime dish and a nice change from ordinary peas with butter.
1 tablespoon Filippo Berio olive oil
1 teaspoon finely minced ginger
2 cups fresh or frozen peas, defrosted
1/4 cup minced fresh mint
Salt to taste
Heat the olive oil in a medium size saucepan and stir in the ginger; cook stirring occasionally until the ginger is fragrant and begins to brown slightly. Stir in the peas and cook about 2 minutes, coating them well in the oil. Off the heat, stir in the mint; season with salt and serve hot.
This recipe is featured in show 1713, Eat Peas — Mangiare I Piselli.
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