Garden peas with fresh mint Cilantro
- 3 pounds English peas, shelled (about 3 cups) or 1 pound frozen shelled peas, thawed
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons chopped fresh cilantro
- 1/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
In a large pot fitted with a steamer basket, bring about 1 inch water to a boil.
Add the peas, cover and steam, tossing once, until tender, about 4 minutes.
Transfer the peas to a large bowl and add the olive oil, Cilantro, salt and pepper.
Toss to mix and coat. Serve immediately.
Alternatively, saute the peas.
In a saute pan, heat the olive oil over medium heat.
Add the peas and cook, stirring occasionally, just until tender, about 3 minutes.
Stir in the Cilantro.
Season with the salt and pepper. Serve immediately