Peas and Pea Shoots with Mint

From Food and Wine

Serves 8-10

Ingredients:

1 pound frozen peas (4 cups)
1 1/2 tablespoons extra-virgin olive oil 3 medium spring onions (bulbing), sliced 1/4 inch thick (3 cups)
Salt
3 tablespoons unsalted butter
3 cups lightly packed tender pea shoots or small watercress sprigs
1/3 cup fresh mint leaves
Freshly ground black pepper

Method:

1) In a large saucepan of boiling salted water, cook the peas until they are just tender, about 3 minutes. Drain.
2) In the same saucepan, heat the olive oil. Add the onions and a pinch of salt, cover and cook over moderately low heat, stirring occasionally, until softened, 5 minutes. Stir in the peas, cover and cook until heated through, 1 minute. Stir in the butter, 1 tablespoon at a time. Remove from the heat and stir in the pea shoots until wilted. Stir in the mint, season with salt and pepper and serve.