1. 1 spring onion, sliced

    1. 2 tablespoons olive oil

    2. 2 cups English peas, shelled (about 12 ounces)

    3. 6 mint leaves, torn

    4. Salt

    5. Water


  1. Sauté the spring onion in two tablespoons olive oil over medium-high heat. Add the shelled peas, a pinch of salt, and enough water to barely cover. Cook over high heat for 2 minutes, then add the torn mint leaves. Continue cooking until the peas are tender, a few more minutes. Check for seasoning, and add more salt if needed.