Image credit to: Chris McIntosh
In a large saucepan of boiling salted water, cook the peas until they are just tender, about 3 minutes. Drain.
In the same saucepan, heat 1 tbsp of butter. Add the turnips and radishes, and sautée for 5 minutes. Add the green onions and a pinch of salt, and cook over low heat, stirring occasionally until softened, about 5 minutes. Stir in the peas, cover and cook until heated through, 1 minute. Stir in 1 tablespoon of butter. Remove from the heat and stir in the pea shoots until wilted. Stir in the mint, season with salt and pepper and serve.