Sautéed English Peas with Garlic and Sesame

Sautéed English Peas with Garlic and Sesame


  • 2 Tbs. sesame seeds
  • 2 lb. English peas, shelled
  • 1 Tbs. extra-virgin olive oil
  • 1 tsp. sesame oil
  • 2 garlic cloves, minced
  • Pinch of sea salt, plus more, to taste
  • Pinch of freshly ground pepper, plus more, to taste


  • In a dry pan over medium heat, toast the sesame seeds until golden brown and fragrant, 4 to 5 minutes. Pour onto a plate and set aside to cool
  • Bring a water to a boil. Fill a large bowl two-thirds full with ice water. Add the peas to the boiling water and cook for 2 to 3 minutes. Drain the peas and then immediately plunge them into the ice water. Let stand for a minute or two, then drain
  • In a large fry pan over medium-high heat, warm the olive and sesame oils. When the oils are hot, add the garlic and sauté, stirring constantly, until it is fragrant but not brown, about 30 seconds
  • Add the peas, salt and pepper, and sauté, tossing and stirring occasionally, until the peas are just tender, 3 to 4 minutes. Sprinkle with the toasted sesame seeds and stir well. Taste and adjust the seasonings. Serve immediately

Source: Williams Sonoma, tested and revised by Cindy Bevans

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