Three Peas With Leeks, Mint, And Cream

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 8 ounces sugar snap peas (see notes)
• 4 ounces snow peas (see notes)
• 1 cup shelled fresh peas (see notes and "how to prepare peas" below)
• 1 leek, and pale green parts only, halved lengthwise (8 oz.)
• 2 tablespoons butter
• 1/2 cup whipping cream
• salt and pepper
• 1/4 cup slivered fresh mint leaves

Recipe

• 1 trim sugar snap and snow peas, then blanch along with shelled fresh peas.
• 2 rinse leek well, flipping layers under running water to remove grit. thinly slice crosswise.
• 3 in a 10- to 12-inch frying pan over medium heat, melt butter. when it's foamy, add leek and stir until soft, about 5 minutes.
• 4 pour in cream, increase heat to medium-high, and stir often until liquid is reduced by about half, 3 to 4 minutes. add salt and pepper to taste.
• 5 add all the peas and half the mint and stir just until heated through, about 1 minute. pour into a serving bowl and sprinkle with remaining mint.
• 6 to shell fresh pea pods, break open the pods by pressing on one end - the pod should pop open at the seam.
• 7 then run your thumb down the opening to release the peas. one pound of peas in the pod yields approximately 1 cup of shelled peas.
• 8 to trim edible-pea pods, such as sugar snap and snow, cut or snap off ends and pull up sharply to remove any string on the pea. discard ends and strings.
• 9 to blanch fresh peas (either shelled or whole edible-pod types), if the recipe calls for it, bring water to a boil in a large pan, then add peas.
• 10 cook just until they start to turn a brighter green, 15 to 30 seconds, then drain immediately. rinse well under cold running water until cool, then drain again.