Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Pea Sauce with Fresh Mint

Scott Phillips

Yield: Yields about 2 cups.

Servings: four to six.

Fresh or frozen peas and fresh mint turn into a creamy (but cream-free) sauce for simply cooked meats. This sauce is especially good with grilled or seared lamb chops, or flaky white fish.

Ingredients

  • 1 Tbs. plus 1 tsp. extra-virgin olive oil
  • 1 cup chopped leek (white and some light-green parts, from 1/2 medium leek)
  • 1-1/4 cups lower-salt chicken broth
  • 2 cups fresh or frozen peas
  • 1/2 cup fresh mint leaves
  • Kosher salt

Nutritional Information

      Calories (kcal) : 90
      Fat Calories (kcal): 30
      Fat (g): 3.5
      Saturated Fat (g): 0.5
      Polyunsaturated Fat (g): 0
      Monounsaturated Fat (g): 2.5
      Cholesterol (mg): 0
      Sodium (mg): 200
      Carbohydrates (g): 11
      Fiber (g): 3
      Protein (g): 4

Preparation

  • Heat 1 Tbs. of the oil in a 4-quart saucepan over medium heat. Add the leek and cook until tender, about 5 minutes. Add the broth and bring to a boil. Stir in the peas, return to a boil, reduce the heat to medium low, and simmer until the peas are just tender, 2 to 3 minutes.

    Pour the pea mixture into a blender. Add the mint and 3/4 tsp. salt and purée until smooth.

    Drizzle each portion of sauce with some of the remaining olive oil upon serving. (The sauce may be made and refrigerated up to 1 day ahead.)

Reviews

Rate or Review

Reviews

  • GDurant | 07/25/2010

    It tastes clean and fresh. I spruce mine up with a tiny bit of lemon juice/ vinegar, it adds a lot of brightness. I'll sometimes sub out the mint for basil.

  • User avater
    Pielove | 06/04/2010

    I was amazed by this sauce-- it has such great flavor, yet is so healthy. I added a splash of vermouth and served the sauce with fish-- the sauce was great augmented by a big dash of green habanero sauce.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Durham, North Carolina (412)

From rooftop to rain in North Carolina, Moveable Feast host Pete Evans is joined by the Lantern restaurant co-founders and siblings Andrea & Brendan Reusing to create an amazing local…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks