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.

Although I now love peas, it wasn’t until I was an adult that I discovered how amazing fresh spring peas truly are. Growing up, we were often served canned peas, and I developed a terrible dislike for them, finding them mushy and totally inedible. As an adult, peas were the only vegetable I wouldn’t eat until I was married and my Mother-In-Law served me fresh peas cooked with mushrooms. I was amazed that peas could actually taste that fresh and delicious, and now every spring I enjoy fresh peas as often as I can.

When vegetables are very fresh, I find it best not to do too much to them, but instead allow the fresh, natural sweetness shine. I barely blanched my peas, but if your peas are very small, you do not even have to cook them. Instead, simple toss them with the vinegar, oil, and mint, then season with salt and pepper.


Perugia Market Stand Overflowing With Vegetables


My Saturday Market Haul – Artichokes, Fave Beans, Wild Asparagus, Beans, Spring Peas, Tomatoes, Melon, & Peaches

Buon Appetito!
Deborah Mele 

Spring Peas With Mint

Spring Peas With Mint

Yield: Serves 4
Prep Time: 10 minutes
Cook Time: 1 minute
Total Time: 11 minutes

Fresh peas are lightly sauteed until tender crisp and then are tossed with fresh mint to enhance their flavor.


  • 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


  1. Cook the peas in a pot of lightly salted, boiling water for 1 minute, drain, and place in a bowl of ice water to cool for 5 minutes.
  2. Drain the peas and dry with kitchen towel.
  3. Place the peas in a bowl, then add the oil, vinegar, mint, salt and pepper.
  4. Toss to mix well, taste and adjust seasonings as needed.
Nutrition Information:
Yield: 4 Serving Size: 1 cup
Amount Per Serving: Calories: 158Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 77mgCarbohydrates: 13gFiber: 5gSugar: 5gProtein: 4g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.