| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 8 servings |
Ingredients
- 6 tablespoons butter, cut into pats
- 1 small shallot, minced
- Kosher salt and freshly ground black pepper
- Two 16-ounce packages frozen petite peas, thawed
- 2 tablespoons chopped fresh mint
- 3 tablespoons heavy cream
Instructions
- Add the butter to a large saute pan over medium-high heat. Once melted, add the shallots and saute until tender, 2 to 3 minutes. Sprinkle with a pinch of salt and pepper. Stir in the peas and cook until they are just warmed through, about 4 minutes. Add the mint and cream and stir together. Serve.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 193 |
| Total Fat | 11 g |
| Saturated Fat | 7 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 6 g |
| Sugar | 7 g |
| Protein | 7 g |
| Cholesterol | 31 mg |
| Sodium | 317 mg |
Reviews
These peas were delicious. The butter and cream made a wonderful sauce that you could hardly see. It was not soupy and the mint gave it an earthy, not overpowering flavor. And so quick to make.
Delicious!! I did cut the recipe in half since it was just my husband and me. The mint and cream make this a decadent side dish that I would definitely make for guests!
These are so good! Slightly creamy and the hint of mint makes them so special. I served them with lamb, delish!
I simply loved this dish. I took it to a cookout and got many compliments. The peas were sweet and the mint made them even more delicious.
I loved them!!!!!