Peas have gone completely unrecognized by this blog, yet they’re one of my favorite legumes and one of the only green things I’ll buy frozen. In fact, I read recently in Bon Appétit that frozen peas are often just as good, if not better, than fresh ones, and now feel much more justified. (Frozen food = guilt, at least in Little Gourmande Land).

The greatest thing about a bag of frozen peas is the ease with which one can add freshness and color to just about anything - leftovers, canned soup, raman noodles, etc. My dad famously spruces up recipes with peas, and though we’ve teased him for adding them to just about everything he cooks, I admit he’s on to something. 

Frozen peas also make a tasty and quick side dish. Their sweetness and the mint in this recipe made for a nice contrast with a smoky leg of lamb this Easter, but this is a quick enough recipe to make any night of the week, as well as a good way to use up some of that mint you have running rampant in your garden (or, if you just planted mint this spring, the mint that is soon to be running rampant in your garden).

Minted Peas with Shallot

• 2 tablespoons butter
• 3/4 pound frozen peas
• 2 small shallots, thinly sliced
• 1/4 cup chopped fresh mint
• salt and pepper to taste

Melt the butter in a medium to large skillet with a lid over medium heat. Reduce heat to low and add shallot and frozen peas (no need to thaw first. Stir gently until the peas thaw, covering with a lid between stirs to help steam the peas. Once the peas have thawed, uncover and allow any liquid to cook off.

Add the mint and salt and pepper to taste. Serve immediately.