2 quarts water

1/4 cup plus 1/2 teaspoon kosher salt, divided

8 ounces sugar snap peas, trimmed (about 2 1/2 cups)

10 ounces shelled fresh English peas (about 2 cups)

5 ounces snow peas, trimmed (about 2 1/2 cups)

1/4 cup salted cultured butter (such as Vermont Creamery)

3 tablespoons chopped fresh chives

2 tablespoons chopped fresh mint, plus mint leaves for garnish

1/2 teaspoon black pepper, plus more for garnish

2 cups fresh pea shoots or tendrils (about 2 ounces)

1/4 cup chopped blanched hazelnuts, toasted

Flaky sea salt, for garnish

Directions

Cook the peas, Bring water and 1/4 cup kosher salt to a boil in a large pot over high. Prepare a large bowl of ice and water. Add English peas to boiling water; cook until crisp-tender, 4 to 5 minutes

Shock in ice water. Remove sugar snap peas using a spider or a slotted spoon; place in ice bath. Repeat boiling and shocking process with English peas and snow peas, boiling each separately until crisp-tender and vibrant green, 4 to 5 minutes for English peas and about 1 minute for snow peas, adding both to bowl of ice and water. Let pea mixture cool in ice bath 2 minutes. Drain peas, and pat dry.

Sauté pea mixture in mint butter. Melt butter in a large skillet over medium. Add chives and mint; cook, stirring often, 30 seconds. Add peas, pepper, and remaining 1/2 teaspoon kosher salt; cook, stirring occasionally, until peas are heated and evenly coated in butter, 2 to 3 minutes. Remove skillet from heat; stir in pea shoots. Transfer mixture to a serving platter. Sprinkle with hazelnuts; garnish with flaky sea salt, mint leaves, and additional pepper.

By Ann Taylor Pittman

Originally appeared in Food & Wine magazine, April 2024