Spring Peas with Mint Recipe

Spring Peas with Mint Recipe
Staff Writer
The essential cold summer soup from Spain, gazpacho is made with fresh tomatoes, peppers, and country bread soaked in olive oil.

Photo Sasabune Omakase Modified: Flickr/erin/CC 4.0

 Gazpacho is a Spanish classic, best made when juicy tomatoes are in season.

Peas were President Jefferson’s favorite food. His relative, Mary Randolph, kept a record of his recipes and in her 1860 cookbook, ‘The Virginia Housewife or, Methodical Cook’ instructs “To have them in perfection, they must be quite young, gathered early in the morning, kept in a cool place, and not shelled until they are to be dressed; put salt in the water, and when it boils, put in the peas; boil them quick twenty or thirty minutes, according to their age… add a little mint chopped very fine… put in a bit of butter, and serve then up quite hot.” — Maite Gomez-Réjon.

Adapted from the ArtBites tour of The Metropolitan Museum of Art.


  • 12 ounces peas, unfrozen
  • 2 tablespoons butter
  • 6 mint leaves, chopped
  • Salt, to taste


In a medium saucepan, bring water to a boil and add the peas. Cook for about 2 minutes.

Drain, add butter, chopped mint, salt to taste and serve.


Click here to see the Eating Through the Ages: A Museum and Culinary Tour story.

Pea Shopping Tip

Legumes are high in a number of nutrients, especially protein and fiber – filling you up with relatively few calories.

Pea Cooking Tip

Beans are done when they can be easily mashed with a fork – make sure to test a few in case they have not cooked evenly.