Fresh-picked sweet peas don’t need much to be fabulous. A couple of simple herbs or spices and you have yourself a beautiful and tasty treat. Serve these peas over plain rice or polenta to let them shine, or add them to a salad with some toasted walnuts and tender greens for something a bit different.
Yield: 2 servings
What you need:
- 1 shallot, finely diced
- 1-1/2 to 2 cups of fresh shelled peas, no need to be too precise about it
- 1 tsp grated ginger
- the zest of one organic lemon
- 2 tsp toasted (or virgin) sesame oil
- 1 tbsp water
- a pinch of salt or two
What you do:
- Heat a non-stick (read cast-iron) pan over medium heat. When hot, add the oil and shallot. Sauté until the shallot is translucent.
- Add the peas and stir them around some. Add a couple of pinches of salt, the tablespoon of water, stir again and then cover the pan with a tight-fitting lid. Turn the heat to low and simmer/steam the peas until bright, sweet and tender.
- Remove the lid, bring the heat back up to medium and add the ginger and lemon zest. Stir to mix and quickly cook off any water remaining in the pan.
- Serve immediately.