Say what? Peas with mint? Trust me! Sautéed shallots and mint go wonderfully with green peas. I’m not sure why. But no matter. This side dish is a real winner.
Here’s two things to keep in mind as you are cooking: First, get the petite green peas if you can find them. They’re small and tender, and I think a little sweeter than the bigger ones. Second, don’t overcook the little babies! They should resist a little when you bite into them (think: al dente pasta). Tender is the goal, not mushy.