Peas with Mint and Parsley

Recipe courtesy of Executive Chef Ray Garcia, FIG Restaurant,Santa Monica, CA

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  • 8 oz. sugar snap peas
  • 4 oz. English peas, shucked
  • 1 lb. pea tendrils
  • 1 oz. California Olive Ranch extra virgin olive oil
  • 10 mint leaves
  • 1 bunch parsley


  1. Bring a large pot of salted water to a boil.
  2. Add the sugar snap peas and boil until tender. Remove from the water and set aside.
  3. Repeat the same process with the English peas.
  4. Heat California Olive Ranch extra virgin olive oil in a large sauté pan. When the California Olive Ranch extra virgin olive oil begins to glisten, add tendrils and quickly sauté until the greens begin to wilt.
  5. Add the English peas and snap peas to the pan. Continue to cook for about one minute, moving pan constantly. Remove the pan from heat.
  6. Toss the herbs with the peas. Season with salt and serve.


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