Sometimes you look at a plate and it just needs some green. What if you really DON’T feel like a salad? I found a quick and easy recipe for Pea Mash on Sprinkles and Sprouts and updated it adding fresh mint to brighten the dish.
The mint brightens it, making it taste as vivid green as it looks!
Just a reminder, make sure that you rinse your peas with cold water after cooking them to keep them bright green!
We made this ahead and stuck it in the fridge until it was time for dinner and enjoyed the cool temperature of the dish as a contrast to our warm entree. Of course you could feel free to warm it again and serve it that way!
This dish is so quick and easy and I bet it might be a fun way to get the kids to eat their peas!
Minted Pea Mash
Feeds: 4
Cooking Time: 10 minutes
Ingredients
- 1 16 oz package of frozen peas
- 1 clove of garlic (peeled and chopped in half)
- 1 tbs butter
- 2 tbs sour cream
- 1 bunch of fresh mint leaves
- Salt and pepper
Directions
- Bring a pot of salted water to a boil
- Add the peas and garlic
- Return to a boil and boil 2 minutes
- Drain the peas and rinse with cold water.
- Into your food processor, add the peas and garlic, butter, sour crème and mint.
- Process until smooth to your liking.
- Season with salt and pepper.
You can serve this hot or cold. We found that with the mint, we enjoyed it cold.
We served this with Roasted Cornish Game Hens with a Savory berry drizzle
And Roasted baby potatoes with burrata, basil, spinach and radicchio with lemon
The wine we paired was a 2018 Alloro Pinot Noir from the Willamette Valley that we received as a sample.
To learn more about this wine check out our post
Alloro – Stunning Wines from Oregon’s New Laurelwood District AVA
Minted Pea Mash
Sometimes you look at a plate and it just needs some green. What if you
really DON'T feel like a salad? I found a quick and easy recipe for
Pea Mash on Sprinkles and Sprouts and updated it adding fresh mint to
brighten the dish.
Ingredients
- 1 16 oz package of frozen peas
- 1 clove of garlic (peeled and chopped in half)
- 1 tbs butter
- 2 tbs sour cream
- 1 bunch of fresh mint leaves
Instructions
1. Bring a pot of salted water to a boil
2. Add the peas and garlic
3. Return to a boil and boil 2 minutes
4. Drain the peas and rinse with cold water.
5. Into your food processor, add the peas and garlic, butter, sour crème and mint.
6. Process until smooth to your liking.
7. Season with salt and pepper.
Notes
You can serve this hot or cold. We found
that with the mint, we enjoyed it cold.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 131Total Fat 5gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 1gCholesterol 12mgSodium 109mgCarbohydrates 17gFiber 5gSugar 5gProtein 6g
Nutrition information isn’t always accurate.
Alloro Pinot Noir Recipe Pairings
Here you will find all of our wine pairing Recipes
Roasted baby potatoes with burrata, basil, spinach and radicchio with lemon
This is one of those dishes that you see on pinterest and can’t get out of your head.
Inspired by this recipe from Half Baked Harvest, we updated to include different greens and
potatoes that were available in the winter.
https://www.halfbakedharvest.com/roasted-mixed-potatoes-with-spring-herbs-and-burrata/
Roasted Cornish Game hens with savory berry drizzle
This was an elegant dish that we paired with a Pinot Noir from Oregon’s Willamette
Valley. We wanted something that would
not be too heavy, but would match the elegance of this wine. Incorporating Pinot Noir into the dish as
well as adding a savory berry drizzle, help to match notes in the wine and make
this pairing extra delicious.
This recipe was inspired by a recipe by Moon and Back on Allrecipes. https://www.allrecipes.com/recipe/8938/cornish-game-hens-with-garlic-and-rosemary/
We adapted the recipe to feed 2 rather than 4 and made a few other adjustments.
Minted Pea Mash
Sometimes you look at a plate and it just needs some green. What if you
really DON'T feel like a salad? I found a quick and easy recipe for
Pea Mash on Sprinkles and Sprouts and updated it adding fresh mint to
brighten the dish.
Robin Renken is a wine writer and Certified Specialist of Wine. She and her husband Michael travel to wine regions interviewing vineyard owners and winemakers and learning the stories behind the glass.
When not traveling they indulge in cooking and pairing wines with food at home in Las Vegas.
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