Spring Peas With Mint

We arrived back in Umbria Thursday morning and will be spending the next six months here enjoying all the region has to offer. We have been very busy since our arrival getting our farmhouse scrubbed clean from floor to ceiling, our flowers planted, and my kitchen organized. We also managed to squeeze in a visit to Porchettiamo, a festival in San Terenziano, created to celebrate porchetta, as well as a visit to Sansepolcro in Tuscany to see the Giro d’Italia start its 9th stage. Of course, we have also found time to visit two outdoor markets where I found myself buying way too many vegetables for two people to consume. Artichokes, fave beans, asparagus, and spring peas are some of my spring favorites, and I have been busy trying different ways to prepare them over the past four days.
Spring Peas With Mint
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Related Categories:   Vegetables,  


2 Cups Fresh Spring Peas, Shelled 3 Tablespoons Olive Oil 1 Tablespoon Red Wine Vinegar 1/3 Cup Fresh Mint Leaves, Finely Chopped Salt & Pepper To Taste

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