Cut the stalk of <quantity>1<unit>bunch</unit></quantity> of broccolini

Peel <quantity>1½<unit>cup</unit></quantity> of edamame by feeling where the beans are. Push toward the seam of the pod to remove the beans

Remove the fiber and cut <quantity>6</quantity> snow peas into <quantity>2<unit>inch</unit></quantity> pieces

Trim and cut <quantity>6</quantity> green beans into <quantity>2<unit>inch</unit></quantity> pieces

Fill with <quantity>2<unit>L</unit></quantity> of water a pot and add a generous amount of salt. Bring to a boil. Prepare a bowl with water and <quantity>1<unit>cup</unit></quantity> of ice cubes

Blanch the snow peas by cooking them in boiling water for 2m until they change color and become tender. Transfer to the bowl with and ice and water

Blanch the string beans for 2m until tender. Transfer to a bowl with and ice and water

Cook the broccolini for 2m until tender. Transfer to the bowl with and ice and water

Cook the edamame peas for 2m until tender. Transfer to the bowl with ice

Add <quantity>2<unit>cups</unit></quantity> of fresh green peas and cook for 2m until cooked through but still dark green. Transfer to a hand blender glass

Add <quantity>2/3<unit>cup</unit></quantity> of extra virgin olive oil and blend until smooth. The pea purée is ready

Spread <quantity>2<unit>tbsp</unit></quantity> of the Pea Purée on a plate. Make a well in the center and top with the blanched vegetables

Drizzle with olive oil and season with salt to taste. Garnish with fresh mint leaves. The pea purée & green vegetables is ready

Indulge in this garden of flavors and enjoy every vibrant bite!