I don't have a recipe but I can tell you how I do it.
First thing to remember is not to overcook the peas. So, if it for a large crowd consider a large skillet. The skillet will disperse the heat more evenly so the peas cook evenly. Cook them with miniumal water, stir often. When almost done add a little butter, salt, pepper. Sometimes I add a sprinkle of wondra flour, it makes a thin sauce that sticks to the peas. You can also add some finally minced shallot; you can use seasoning salt.
For the mint or sweet basil, roll the leaves up, from the tip to the stem. Slice very finely and stir into the peas just as the come off of the stove, that will keep your leaves a bright color, and they wil retain a little texture. |