Prep 15 mins
Cook 10 mins
- 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, white 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
- Trim sugar snap and snow peas, then blanch along with shelled fresh peas.
- Rinse leek well, flipping layers under running water to remove grit. Thinly slice crosswise.
- 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.
- 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.
- 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.
- To shell fresh pea pods, break open the pods by pressing on one end - the pod should pop open at the seam.
- 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.
- 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.
- 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.
- 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.