Three Peas With Leeks, Mint, And Cream

1. 1

   Trim sugar snap and snow peas, then blanch along with shelled fresh peas.

2. 2

   Rinse leek well, flipping layers under running water to remove grit. Thinly slice crosswise.

3. 3

   In a 10- to 12-inch frying pan over medium heat, melt butter. When it's foamy, add leek and stir until soft, about 5 minutes. Pour in cream, increase heat to medium-high, and stir often until liquid is reduced by about half, 3 to 4 minutes. Add salt and pepper to taste.

4. 4

   Add all the peas and half the mint and stir just until heated through, about 1 minute. Pour into a serving bowl and sprinkle with remaining mint.

5. 5

   How to Prepare Peas:

6. 6

   To shell fresh pea pods, break open the pods by pressing on one end - the pod should pop open at the seam. Then run your thumb down the opening to release the peas. One pound of peas in the pod yields approximately 1 cup of shelled peas.

7. 7

   To trim edible-pea pods, such as sugar snap and snow, cut or snap off ends and pull up sharply to remove any string on the pea. Discard ends and strings.

8. 8

   To blanch fresh peas (either shelled or whole edible-pod types), if the recipe calls for it, bring water to a boil in a large pan, then add peas. Cook just until they start to turn a brighter green, 15 to 30 seconds, then drain immediately. Rinse well under cold running water until cool, then drain again.

* Per serving · 4 servings · Values may vary.