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Butter Mint Peas

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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 8 servings
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6 tablespoons butter, cut into pats

1 small shallot, minced

Kosher salt and freshly ground black pepper

Two 16-ounce packages frozen petite peas, thawed

2 tablespoons chopped fresh mint

3 tablespoons heavy cream


  1. Add the butter to a large saute pan over medium-high heat. Once melted, add the shallots and saute until tender, 2 to 3 minutes. Sprinkle with a pinch of salt and pepper. Stir in the peas and cook until they are just warmed through, about 4 minutes. Add the mint and cream and stir together. Serve.