If you've been taught to cook your peas just until they're bright green and fresh-tasting, you're about to get schooled. We know a guy with a pea-encrusted axe to grind. Guest: Francis Lam of The Splendid Table.
MUSHY PEAS
Adapted from Jamie Oliver
2 tablespoons olive oil
1 small onion, chopped
1/4 cup fresh mint leaves
1 pound frozen peas (preferably not petite peas)
2 tablespoons water
2 tablespoons butter
salt and pepper
In a saucepan, heat the olive oil over medium heat. Add the onion and cook until translucent but not browned, 2 to 3 minutes. Add the mint and peas and cook until the peas begin to lose their frosty tinge. Add the water, cover, and simmer until the peas are army green, 8 to 12 minutes. Transfer to a food processor, add the butter and salt and pepper to taste, and process to just shy of smooth. Serve hot.
Yield: 4 servings Special Guest: Francis Lam.
