Lemony Minted Peas
3 tablespoons butter, or olive oil
2 thinly sliced scallions
1 pound freshly shelled peas
1/2 teaspoon coarse salt
1/2 teaspoon ground pepper
1/4 cup finely chopped fresh mint
1 teaspoon grated lemon zest
In a large skillet, heat 1 tablespoon butter or olive oil over medium-low heat and saute the scallions until softened, about 2 minutes.
Add peas, salt, and pepper. Cook, stirring frequently, until peas are tender and heated through, about 5 minutes.
Add mint, lemon zest, and top with 2 tablespoons butter or olive oil.
Rebecca Shaefer is a professional chef who uses only locally sourced foods grown in her garden or near her home in Virginia.