my modern artefact

I am starting to pack for our trip to Napa for the Thanksgiving holiday. I'm following my pre-trip routine of making a leftover meal with all of the perishable foods that we are left with after the work week. Luckily for us, this means a delicious supper of linguine with tomato sage sauce (seasoned with a leftover pecorino rind) and English peas with fresh mint. I'm not a huge fan of canned or frozen peas, but fresh peas taste like the color green and are irresistible when prepared with mint and butter. Here's the recipe from Chez Panisse in Berkley, California:

Ingredients:
1 spring onion, sliced
2 tablespoons olive oil
2 cups fresh English peas, shelled
6 mints leaves, torn
salt
water

Sauté the spring onion in two tablespoons olive oil over medium-high heat. Add the shelled peas, a pinch of salt, and enough water to barely cover. Cook over high heat for 2 minutes, then add the torn mint leaves. Continue cooking until the peas are tender, a few more minutes. Check for seasoning, and add more salt if needed.
[1. c_lynn, recipe: Epicurious]