Slice the spring onion.

Heat olive oil in a pan over medium-high heat.

Sauté the spring onion in the olive oil until softened.

Add the shelled peas, salt, and enough water to barely cover the peas.

Cook over high heat for 2 minutes.

Tear the mint leaves.

Add the torn mint leaves to the peas.

Continue cooking until the peas are tender (about 3-5 minutes).

Check for seasoning and add more salt if needed.

Serve immediately.