Minted Peas

My Italian grandmother used to dress up a simple side dish of peas by added fresh mint from the family garden.

This is my version of that tasty vegetable dish, which I enhanced with some lightly sauteed shallot.

RECIPE:

2 cups frozen peas
1 1/2 teaspoons extra virgin olive oil
1 small shallot, thinly sliced
1 to 1 1/2 teaspoons chopped fresh mint leaves, to taste
Salt and freshly ground black pepper to taste

Cook the peas according to the package directions until just tender. Do not overcook. Drain the peas and set aside.

In a medium non-stick skillet, heat the olive oil over medium heat. Add the shallot, and saute for a minute or two, until soft but not brown. Add the peas and the mint, along with salt and pepper to taste. Saute for a minute or two to blend all the flavors.

-- 4 servings