If you’re looking for a dish that celebrates the fresh, vibrant flavors of spring, this Spring Peas with Radish and Mint Recipe is a total winner. It effortlessly captures the brightness of freshly picked peas paired with the peppery crunch of radishes and the cool lift of mint, all rounded out with a touch of creamy feta or parmesan. Perfect for a quick lunch, a light side, or an impressive starter to share, this recipe brings together simple ingredients in a way that feels both sophisticated and totally approachable.
Ingredients You’ll Need
Every ingredient in this Spring Peas with Radish and Mint Recipe is simple yet plays a crucial role in creating a colorful and flavorful dish. From the sweet freshness of peas to the zing of Aleppo pepper, each element adds texture, brightness, or depth.
- 1 pound fresh or frozen peas: The star ingredient, lending sweetness and that beautiful vibrant green color.
- 1 1/2 teaspoons Kosher salt: Enhances overall flavor and seasons the peas perfectly while boiling.
- 2 tablespoons olive oil: Provides a silky richness and helps meld the flavors together.
- 2 tablespoons finely minced yellow onion: Adds subtle sweetness and a tender bite when sautéed.
- 1/4 teaspoon Aleppo pepper: Brings mild heat and a slightly fruity, smoky note that’s unique and inviting.
- 1 teaspoon white wine vinegar: Offers a gentle acidity to brighten the whole dish.
- 2 to 3 radishes, thinly sliced: Adds peppery crunch and a splash of pink color.
- 1/4 cup packed mint leaves, chopped: Freshens up the dish with a cool herbal lift.
- 1/4 cup chopped chives: Delivers a mild onion flavor and lovely green flecks throughout.
- 2 ounces feta or shaved parmesan: Adds a creamy, salty finish that perfectly balances the fresh ingredients.
How to Make Spring Peas with Radish and Mint Recipe
Step 1: Boil the Peas
Start by bringing a pot of salted water to a boil using 1 1/2 teaspoons of kosher salt. Once boiling, add your fresh or frozen peas and cook them just about 5 minutes until they turn a bright, appetizing green and maintain a slight bite. This step is crucial: you want peas that are tender but not mushy or dull-colored — their texture and color make the whole dish pop.
Step 2: Drain the Peas
Once the peas are perfectly cooked, drain them immediately and turn off the heat. This keeps them from overcooking and losing that fresh snap that makes this Spring Peas with Radish and Mint Recipe so delightful.
Step 3: Make the Sauce and Combine
Heat the olive oil in a medium skillet over medium heat. Add the finely minced yellow onion along with the Aleppo pepper and sauté for about 5 minutes until the onion softens and becomes fragrant. Stir in the white wine vinegar, then remove the skillet from the heat. Toss in the sliced radishes and the drained peas, folding everything gently to combine. Finally, stir in the fresh chopped mint and chives, then crumble your choice of feta or sprinkle shaved parmesan over the top. Give it a taste and adjust seasoning with more salt or pepper if desired.
Step 4: Serve
Transfer this gorgeous mixture to a serving dish and serve it warm, at room temperature, or chilled. It’s a flexible recipe that works beautifully in any season and setting, embodying freshness and flavor in every bite.
How to Serve Spring Peas with Radish and Mint Recipe
Garnishes
For an extra pop, sprinkle a handful of extra chopped mint or chives right before serving. A few toasted pine nuts or slivered almonds also add a lovely crunch that complements the tender peas and crisp radishes. A light drizzle of high-quality olive oil can elevate the dish’s richness as well.
Side Dishes
This Spring Peas with Radish and Mint Recipe pairs beautifully with grilled fish, roasted chicken, or even as part of a vibrant vegetarian spread. Serve alongside a lemony couscous or a simple quinoa salad to create a full meal that feels light, fresh, and satisfying.
Creative Ways to Present
Try serving this dish in individual clear glass bowls or on crisp white plates to show off the stunning colors. You can also spoon it over toasted crusty bread for a rustic open-faced sandwich, or stuff it into pita pockets for a bright and healthy lunch option. Its versatility is part of what makes it so special.
Make Ahead and Storage
Storing Leftovers
Leftovers of this Spring Peas with Radish and Mint Recipe keep well in an airtight container in the fridge for up to 2 days. The flavors actually meld and deepen, but for the best texture, enjoy them within that time frame before the peas soften too much.
Freezing
Due to the delicate nature of the peas and fresh herbs, freezing this dish isn’t recommended. The texture and brightness of the peas and radishes can suffer when frozen and thawed, losing that fresh springtime vibrancy.
Reheating
If you want to eat this dish warm after refrigeration, gently reheat it in a skillet over low heat just until warmed through. Avoid the microwave if possible to preserve texture and flavor. Serve immediately with a fresh sprinkle of herbs and cheese to revive its fresh appeal.
FAQs
Can I use frozen peas for this recipe?
Absolutely! Frozen peas work wonderfully here and are a great option when fresh peas aren’t in season. Just make sure to cook them until bright green and tender without overdoing it.
Is Aleppo pepper essential?
Aleppo pepper adds a unique mild heat and fruitiness, but you can substitute with a pinch of crushed red pepper flakes or smoked paprika if you prefer. Each brings a slightly different but delicious flavor profile.
Can I substitute the feta with another cheese?
Yes! Shaved parmesan is a fantastic alternative as it offers a sharp, salty bite. Goat cheese or ricotta salata also work well if you want a creamier or slightly tangier finish.
How do I keep radishes from getting soggy?
Slice the radishes thinly right before adding them to the dish to maintain their crispness. They will soften slightly when combined but should retain a pleasant crunch if handled gently.
Is this dish suitable for vegans?
To make this Spring Peas with Radish and Mint Recipe vegan, simply omit the feta or parmesan and add a sprinkle of toasted nuts for richness and texture. The flavors remain bright and delicious without the cheese.
Final Thoughts
This Spring Peas with Radish and Mint Recipe is a vibrant celebration of fresh, simple ingredients coming together in the best way possible. It’s easy to make, full of interesting textures, and bursting with bright, clean flavors — everything you want from a dish that feels like spring on a plate. I can’t recommend it enough, so go ahead and give it a try. I promise it will become one of your go-to favorites!
Print
Spring Peas with Radish and Mint Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A fresh and vibrant Spring Peas with Radish and Mint recipe, featuring tender peas sautéed with fragrant mint, crunchy radishes, and tangy feta cheese. This easy-to-make dish is perfect as a side or light lunch, showcasing bright flavors and a balance of textures.
Ingredients
Vegetables
- 1 pound (4 cups) fresh or frozen peas
- 2 to 3 radishes, thinly sliced
- 1/4 cup packed mint leaves, chopped
- 1/4 cup chopped chives
- 2 tablespoons finely minced yellow onion (about 1/4 small onion)
Seasonings and Oils
- 1 1/2 teaspoons Kosher salt
- 2 tablespoons olive oil
- 1/4 teaspoon Aleppo pepper
- 1 teaspoon white wine vinegar
Dairy
- 2 ounces feta or shaved parmesan cheese
Instructions
- Boil the peas: Bring a small pot of water to a boil. Add 1 1/2 teaspoons of salt, then add the peas. Cook for about 5 minutes, until the peas turn bright green and remain slightly firm but tender. Avoid overcooking to prevent mushiness.
- Drain the peas: Turn off the heat and carefully drain the peas to remove excess water.
- Make the sauce and combine: Heat a medium skillet over medium heat. Add olive oil, minced onion, and Aleppo pepper. Sauté for about 5 minutes until the onions soften and release their aroma. Stir in the white wine vinegar, then remove from heat. Add the thinly sliced radishes and the drained peas to the skillet. Fold in the chopped mint and chives. Crumble the feta or shaved parmesan over the mixture. Taste and adjust seasoning by adding more salt or pepper as preferred.
- Serve: Transfer the prepared peas to a serving bowl or plate. Serve warm, at room temperature, or chilled as desired.
Notes
- This dish can be served warm, room temperature, or cold for versatile enjoyment.
- If Aleppo pepper is unavailable, substitute with mild crushed red pepper flakes.
- Feta cheese adds tanginess; parmesan provides a nuttier flavor—choose according to preference.
- Fresh or frozen peas work equally well; just be sure not to overcook frozen peas.
- Mint and chives can be adjusted based on freshness and taste preferences.
