Recipe courtesy of Gourmet Magazine

Minted Pea Sauce

  • Level: Easy
  • Total: 26 min
  • Prep: 20 min
  • Cook: 6 min
  • Yield: 6 servings (about 2 1/2 cups)
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1 1/2 cups chicken broth, preferably homemade or low-sodium canned

2 1/4 cups fresh, shelled peas

3/4 cup packed fresh mint leaves

2 tablespoons unsalted butter, softened

Kosher salt and freshly ground black pepper

Freshly squeezed lemon juice


  1. In a 3-quart saucepan bring broth to a boil, and add 2 cups peas and cook, stirring occasionally, until tender, about 4 minutes.
  2. Using an immersion blender or standing blender, puree mixture until smooth (use caution when blending hot liquids. Add the mint and butter and blend until smooth. (If using a standard blender return the sauce to the saucepan.) Strain the sauce. Add the remaining 1/4 cup peas and simmer until peas are just tender, about 2 minutes. Season sauce with salt and pepper and add lemon juice, to taste. Serve hot or at room temperature.

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