Fresh English Pea Salad With Mint And Pecorino - cooking recipe

Ingredients

2 cups water
1 cup shelled green peas (about 1 pound unshelled)
6 cups trimmed arugula
1/4 cup chopped of fresh mint
1 1/2 tablespoons fresh lemon juice
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/2 cup shaved fresh pecorino romano cheese

Preparation

Bring 2 cups water to a boil in a medium saucepan. Add peas; cook 1 minute.
Drain and plunge peas into ice water; drain.
Combine peas, arugula, and mint in a large bowl.
Add lemon juice, olive oil, salt, and pepper; toss well.
Sprinkle with cheese. Serve immediately.