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Spring Pea Ragout


Serves 4 to 6

When it’s pea season, celebrate them with this simple side dish, which spotlights three varieties, plus tender pea shoots.

Kosher salt

1-1/2 cups fresh or frozen peas

6 oz. snap peas, ends trimmed, halved crosswise (about 1-1/2 cups)

4 oz. snow peas, ends trimmed halved crosswise

1 tbs. olive oil

1 small shallot, finely chopped

2 tbsp. cold unsalted butter, cut into small pieces

2 tbsp. chopped fresh tarragon or mint, or a mix

Freshly ground black pepper

1 oz. pea shoots


1. In a medium skillet, bring 1 cup water to a boil. Add the peas and cook until completely tender. Drain, reserving the cooking liquid. Put ½ cup of the peas and 2 Tbsp. of the cooking liquid in a blender or food processor and puree until completely smooth.

2. In a medium skillet, heat the oil over medium heat. Add the shallots and a big pinch of salt and cook, stirring, until translucent. Add the snap peas and snow peas and cook, stirring, until bright green. Add 2 Tbs. of the reserved cooking liquid, cover, lower the heat and cook until the peas are tender. Stir in the herbs and reserved whole peas and pea puree, and stir to completely incorporate. Stir in the butter, bit by bit, until it melts into the sauce. Season to taste with salt and pepper.

3. Transfer to a serving platter and garnish with pea shoots.