Sautéed Spring Peas

By by Stephanie Izzard
Images
Sautéed Spring Peas
Serves
Makes 4 side servings
Ingredients
  • 2 cups English peas, blanched
  • 2 cups snap peas, de-strung and halved
  • 1 Tbsp butter
  • 1 Tbsp This Little Goat Went to Southeast Asia
  • 2 Tbsp mint, torn
Procedure
Heat a sauté pan over medium heat. Add a small splash of cooking oil. Add snap peas and cook for 2 minutes before adding butter. Add English peas and toss to coat. Add Southeast Asia sauce and toss. Cook for 1 minute and transfer to a bowl. Top with mint and serve!

Sautéed Spring Peas

By by Stephanie Izzard
Serves
Makes 4 side servings
Ingredients
  • 2 cups English peas, blanched
  • 2 cups snap peas, de-strung and halved
  • 1 Tbsp butter
  • 1 Tbsp This Little Goat Went to Southeast Asia
  • 2 Tbsp mint, torn
Procedure
Heat a sauté pan over medium heat. Add a small splash of cooking oil. Add snap peas and cook for 2 minutes before adding butter. Add English peas and toss to coat. Add Southeast Asia sauce and toss. Cook for 1 minute and transfer to a bowl. Top with mint and serve!