Pea Sauce with Fresh Mint
- 1 Tbs. plus 1 tsp. extra-virgin olive oil
- 1-¼ cups lower-salt chicken broth
- ½ cup fresh mint leaves
- 1 cup chopped leek (white and some light-green parts, from ½ medium leek)
- 2 cups fresh or frozen peas
- Kosher salt
Heat 1 Tbs. of the oil in a 4-quart saucepan over medium heat. Add the leek and cook until tender, about 5 minutes. Add the broth and bring to a boil. Stir in the peas, return to a boil, reduce the heat to medium low, and simmer until the peas are just tender, 2 to 3 minutes. Pour the pea mixtu...