Spring Peas with Radish and Mint Recipe

If you’re looking for a dish that truly captures the essence of the season, Spring Peas with Radish and Mint is your answer. Every forkful bursts with crisp, sweet peas, spicy radishes, and a cooling note of fresh mint, all topped with tangy feta or parmesan. This is the kind of recipe that brightens even the simplest table with color, texture, and utterly fresh flavor.

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Ingredients You’ll Need

With only a handful of ingredients, Spring Peas with Radish and Mint is proof that sometimes the simplest combinations deliver the most dazzling flavors. Here’s what makes each one shine in this easy, irresistible dish:

• Fresh or Frozen Peas (1 pound, about 4 cups): Choose the freshest peas you can find, but don’t hesitate to use frozen—they’ll still be beautifully sweet and tender.
• Kosher Salt (1 1/2 teaspoons): Seasons the peas perfectly during blanching, bringing out their natural flavor.
• Olive Oil (2 tablespoons): Adds a luscious, Mediterranean richness and helps soften the onions.
• Yellow Onion (2 tablespoons, finely minced): A touch of onion provides gentle savoriness and background sweetness.
• Aleppo Pepper (1/4 teaspoon): This mild chili brings subtle warmth and a gorgeous, brick-red hue.
• White Wine Vinegar (1 teaspoon): Adds a little bright acidity that wakes up every bite.
• Radishes (2 to 3, thinly sliced): Their crisp bite and peppery flavor contrast the sweetness of the peas.
• Mint Leaves (1/4 cup packed, chopped): The star herb! Mint adds unmistakable coolness and freshness.
• Chives (1/4 cup, chopped): Delicate, mild, and oniony—they tie all the flavors together.
• Feta or Shaved Parmesan (2 ounces): Adds a salty, creamy finish—choose whichever you crave.

Variations

Don’t be afraid to get creative with Spring Peas with Radish and Mint—the possibilities are endless! Whether you’re working with what’s in your fridge or adjusting for preferences, this recipe is easy to tweak and make your own.

• Make It Vegan: Skip the cheese or use your favorite plant-based feta or parmesan to keep all the vibrance and none of the dairy.
• Try Different Herbs: Swap out mint for fresh basil or dill, or toss in a handful of tarragon for a different aromatic twist.
• Add Crunch: For a little extra texture, sprinkle toasted pistachios, pine nuts, or almonds over the top before serving.
• Zest It Up: Add a sprinkle of lemon or orange zest along with the herbs for a citrusy pop that pairs beautifully with peas.

How to Make Spring Peas with Radish and Mint

Step 1: Blanch the Peas for Vibrant Color

Bring a small pot of water to a rolling boil, add the kosher salt, and toss in your peas. Cook for just about 5 minutes—enough to make them tender but still bright green and slightly crisp. Overcooking will dull their color and flavor, so keep an eye out for that perfect emerald pop!

Step 2: Drain and Cool the Peas

Once the peas are just right, drain them immediately. If you want to lock in that peak green hue, give them a quick rinse with cold water or plunge them into an ice bath. This step keeps Spring Peas with Radish and Mint looking as fresh as they taste.

Step 3: Sauté the Aromatics

In a medium skillet over medium heat, warm the olive oil. Add the finely minced onion and Aleppo pepper. Let the onions slowly soften and release their sweetness, stirring occasionally, about 5 minutes. Then, stir in the white wine vinegar—this deglazes the pan and brightens the flavors for the final dish.

Step 4: Toss It All Together

With the pan off the heat, add the sliced radishes and your drained peas. Fold in the chopped mint and chives, mixing gently so you don’t crush those sweet peas. Finish by crumbling the feta or scattering shaved parmesan over the top. Taste, and add salt or pepper if needed—Spring Peas with Radish and Mint should be seasoned just to your liking.

Step 5: Serve with Flair

Transfer everything to a beautiful serving bowl or platter. This dish is a joy served warm, at room temperature, or even cold straight from the fridge. However you enjoy them, these bright flavors never disappoint.

How to Serve Spring Peas with Radish and Mint

Garnishes

A finishing touch of extra mint leaves, a sprinkle of finely chopped chives, or a final scatter of crumbled feta or shaved parmesan can make your Spring Peas with Radish and Mint feel extra special. Even a little extra swirl of olive oil goes a long way for gorgeous shine and flavor.

Side Dishes

This salad is right at home alongside grilled chicken, roasted salmon, or even a simple frittata. It’s also lovely with crusty bread or as part of a colorful spring buffet—think Easter, garden parties, or light lunches outside.

Creative Ways to Present

Try piling Spring Peas with Radish and Mint on crostini for a vibrant appetizer, or tuck it into lettuce cups for a delightful, refreshing finger food. Layer it on a platter beneath grilled shrimp or chicken skewers for a gorgeous (and tasty) base at your next gathering.

Make Ahead and Storage

Storing Leftovers

Leftovers keep well in an airtight container in the fridge for 2–3 days. The peas and radishes stay crisp, and the herbs, if added fresh at serving time, keep their lively flavor and brightness.

Freezing

Freezing isn’t ideal for this dish—the fresh mint and radishes lose some texture and flavor after thawing. If you do need to freeze, do so before adding herbs or cheese, and add those fresh when you serve.

Reheating

You can serve Spring Peas with Radish and Mint cold or at room temperature, and it’s honestly dreamy straight from the fridge. If you prefer it warm, gently reheat on the stovetop over low heat, just until barely warmed—don’t overcook or you’ll lose the vibrant texture and color.

FAQs

Final Thoughts

If you’re craving something that shouts “spring” from your very first bite, I hope you’ll give Spring Peas with Radish and Mint a spot on your table. It’s bright, quick, and endlessly adaptable—just the thing to share with friends and family as the weather warms. Enjoy every fresh, minty forkful!

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