There’s something magical about fresh peas in springtime.
They are only available for a few short weeks, so I always scoop up a bunch from the farmer’s market as soon as they arrive.
Thankfully, the farmers usually sell them pre-shelled, which saves a ton of time and manual labor (although shelling peas is somewhat meditative).
Fresh peas need very little to be delicious.
A quick blanch, a little butter, some fresh mint, and salt and pepper, and they’re divine.
Try to cook the peas the same day you buy them, if possible.
Like corn, the sweet morsels turn starchy as they sit, becoming less tender and and flavorful with time. If you can’t cook them within a day or two, quickly blanch and then freeze them for later. I waited a day or two too long with my batch, so they shriveled up a little more than I like while cooking. If you do it right, the peas will stay nice and plump and tender 🙂
This is how fresh peas are meant to be enjoyed, so get to it!
- 3 cups fresh (or frozen) shelled peas
- 1 tablespoon minced fresh mint leaves
- 3 tablespoons salted butter
- Kosher salt and freshly ground black pepper
Bring a saucepan of water to a rolling boil. Add the peas and boil for about 2-3 minutes, until the peas are bright green and tender. Drain, run with cool water to stop the cooking, and set aside.
Melt the butter in a small skillet, then add the peas and mint. Cook for a minute or two until warmed through and coated with the minty buttery sauce. Season generously with salt and pepper and serve right away.