For the last two years, I've made this recipe for Easter, but cheating (well, cheating might be a harsh term, it's really using what's available, as peas aren't quite ready that early in the year in New England) by using frozen peas. Because the mint in my garden is also not producing by Easter, this recipe is designed to use an entire package of supermarket mint (to avoid waste). If you choose to double the recipe, it isn't necessary to double the olive oil and shallot. - poorgirlgourmet

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