Hot Buttered Peas with Basil and Onions

If you see fresh peas in the pod at your local farmers market, buy them immediately and plan to eat them that evening. Fresh peas are best the same day they are harvested. Frankly, they are best eaten directly out of the pod as you are shucking them. If you can resist however, cook them up in a little butter and basil for a very special spring treat. We got these at the Bryn Mawr Farmers Market this weekend.

Blanching the onions mellows their flavor substantially, letting the peas shine. In the future, I would slice them a little thinner than in the photo. Needless to say, these were amazing.

Hot Buttered Peas with Basil and Onions

Serves 2


  • 1/4 onion, thinly sliced and blanched
  • 1 tablespoon butter
  • Fresh peas, shucked (i.e. removed from the pea pod)
  • 1 handful of basil, stems removed and leaves chiffonade
  • salt and pepper to taste


Blanch the onion in boiling water for about 1 minute. Drain and set aside. Heat the butter in a medium-sized skillet over medium heat. As soon as the butter starts to bubble, add the peas, onion, and basil. Cook gently for about 5 minutes. Season with salt and pepper. Serve immediately.



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