I got a mint plant. Yep, fresh mint growing like wild on the patio and I know exactly what you’re thinking…MOJITOS! Well, you’re right. That’s totally why I got it! But I thought I should act a little bit responsible and use it at least once to make something that’s not a cocktail. So, today I bring you…
Peas and Potatoes with Mint
This recipe is from the good people at Everyday Food. I altered it very little as I usually do when cooking. I mostly follow the directions. I substituted frozen peas for the shelled English peas. I also left out the snap peas because I don’t really like them.
Here’s the stuff you need:
- 1 pound small red potatoes
- salt and pepper
- 1 cup shelled English peas (or frozen) (or fresh from any country, I think it will work)
- 1/2 pound snap peas halved crosswise
- 1/4 pound snow peas halved crosswise
- 2 tablespoons unsalted butter at room temperature
- 1/2 teaspoon grated lemon zest plus 2 teaspoons juice
- 2 tablespoons chopped fresh mint leaves
And here’s what to do:
Bring potatoes to a boil in salted water over high heat. Once boiling, reduce heat and simmer 12 minutes. Add peas. (This means ALL of the peas, snow and snap included. I missed that the first time around.) Cook until peas are bright green and crisp-tender, 2 minutes. Drain and transfer to a bowl. Toss potatoes and peas with butter, lemon zest, lemon juice and mint. Season with salt and pepper. Serve warm.
If you ask me, peas and mint are a great combination! Not as good as mint and rum, but that’s another post. Enjoy!