Spring Pea Medley

Ingredients

  • 1½ cups English peas, shelled
  • 1 cup snow peas, ends snipped
  • 2 cups sugar snap peas, ends snipped
  • 2 cups pea tendrils, cut into 3" lengths
  • 1 cup carrots, julienne
  • 2 tbsp olive oil
  • 2 tbsp mint, chopped
  • 2 tbsp chives, chopped
  • ½ tsp kosher salt
  • ¼ tsp black pepper

How-to

  1. In a small pot bring 3 cups of water to a boil
  2. Add carrots, English peas and snap peas
  3. Drain peas and carrots when they just begin to boil and peas turn bright green
  4. Heat olive oil in a shallow frying pan over medium-high heat
  5. Add blanched vegetables, snow peas and remaining ingredients. Toss and stir until snow peas are tender and bright green, about 1-2 minutes and serve