Fresh peas were not on my seasonal eating hit-list. Heirloom tomatoes and asparagus have always won my heart over peas. At our local vegetable shop I saw a bag of unshucked peas, their vibrant green shells and wispy tendrils taunting me to give them just one more try. So, I did. They blew my mind. How could I have been so wrong about peas?
Pairing peas with a fresh mint, cilantro and chive vinaigrette lends a triple zing of herby freshness that suits the peas vibrant flavour. It will be a tough job but I think I'm up for the challenge of making up for a lifetime of pea apathy in just one season. Bring on the peas!
fresh peas + mint cilantro vinaigrette
2 cups shelled fresh peas (or frozen)
1/3 cup chopped cilantro
1/3 cup chopped mint
1/4 cup chopped chives
1/4 cup red wine vinegar
1/4 cup olive oil
2 tbsp water
1/4 tsp kosher salt
In a shallow pan, bring 3 cups of salted water to a simmer.
Using an immersion blender and a wide mouth mason jar, blend cilantro, mint, chives, red wine vinegar, olive oil, water and salt.
Once water has come to a simmer, add shelled peas and cook for 4 minutes, until cooked. Combine vinaigrette and peas in small bowl and serve.
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