- Gently sauté the shallots in oil for 2 minutes.
- Add the frozen petit pois with a ladle of hot water and cook for 5–6 minutes.
- Dissolve the corn starch in a little cold water and add to the peas. Let it simmer until the starch thickens the sauce.
- Season to taste and serve.
Try adding mint for a more complex aroma and taste.