Peas are the signal that spring has arrived. They are sweet green pearls that sing with butter or mint. I make this fresh pea sauce every year around this time. And, yes I do go through the trouble of buying peas in their pods from the farmer's market and shelling them myself. I think it's worth it considering I won't have them fresh until next spring. Also, nothing can beat that beautiful green color. I first paired this pea sauce with a sage beurre blanc, fresh peas and asparagus and branzino at my culinary school graduation. It was a huge hit with our guests.
Fresh Pea Sauce (Recipe courtesy of Tiffany O'Reilly)
3 cups blanched shelled peas
1 cup chicken stock
2 tablespoons minced shallots
1 teaspoon minced garlic
4 tablespoons butter
2 tablespoons mint chopped
salt and pepper to taste
For full recipe, click here
