1can purple hullor use just the two above, drained and rinsed
1dried bay leaf
1tsp.saltdivided
3/4tsp.black pepper
3Tbsp.olive oil
2Tbspminced shallot
1Tbsp.whole grain Dijon mustard
2tsp.fresh typeor 3/4 tsp. dried
1tsp.grated lemon zest
2Tbsp.lemon juice
1pintcherry tomatoescut in half
3-4mini pepperssliced into rings
1/3c.chopped flat leaf parsley
2oz.feta cheese1/2 cup
Instructions
Melt the butter in a large sauce pan over medium high heat. Add the onion and stir occasionally for about 5 minutes. Add in the drained and rinsed peas, the bay leaf, 3/4 teaspoon salt and 1/2 teaspoon of the pepper. Cover and reduce heat and cook for about 20 minutes. Remove from heat and discard the bay leaf.
Whisk the oil, shallot, mustard, thyme, zest and juice and remaining 1/4 teaspoon salt and pepper to a large bowl. Add the cooled pea mixture, tomatoes, pepper rings and parsley; toss gently to combine. Sprinkle with cheese. Serve warm or at room temperature.
Recipe Notes
If you would like a little heat added to the dish, try adding a few very thinly sliced jalapenos to the dish.