准备

• If using fresh peas: Fill a large saucepan half full with water and 2 tsp kosher salt and bring to a boil. Drop the peas into the boiling water and cook until just tender (taste one or two), 2 minutes for smaller peas, 3 minutes for larger, older peas. Begin timing immediately; don’t wait for the water to return to a boil. Use a mesh strainer to transfer the peas to a dish towel or a few layers of paper towels to drain. Discard the water the peas were boiled in, but reserve the pot.
• 如果使用冷冻豌豆:把它们放在一个滤器和run cold water over them for a few minutes until they’re mostly thawed. Spread them out on a few layers of dish towels to drain
• 用低火融化保留的平底锅中的黄油。加入葱并炒至变软，约3分钟。加入浓奶油，一半的薄荷，柠檬皮，1/4茶匙的盐和一些胡椒粉。将混合物煮沸并煮熟，直到它略微变厚，木勺在锅底刮在锅底，约1分钟。加入豌豆并搅拌直至加热并用酱汁涂上涂层，再1分钟。从热量中取出锅，品尝盐和胡椒粉，立即食用，用剩余的薄荷装饰。

  

提前提示

如果您很有趣，则可以提前煮新鲜的豌豆或将冷冻的豌豆融化。晚餐时间到来时，将不到10分钟才能在炉子上完成它们。

这些豌豆是完美的复活节配菜。搭配羊腿烤腿和黄油新土豆。或在工作日的晚上，与烤羊肉排骨和简单的米饭搭配。

新鲜的豌豆和石灰和椰奶：To give peas a slightly tropical twist, replace half of the heavy cream with coconut milk (canned, well stirred), replace the lemon zest with lime zest, and replace the mint with cilantro. When adding the cream-coconut mixture to the sautéed scallions, simply bring it to a boil and immediately add the peas. You won’t need to let the cream reduce. This variation is good with lamb, preferably grilled kebabs.