Peas only take a few minutes to cook, particularly when they’re very fresh and young, so they’re a perfect ingredient for fast weeknight dishes. In fact, the secret to maintaining their sweetness and bright-green color is to cook them as little as possible, just enough to make them tender. What’s more, peas lend themselves to almost any cooking method, from boiling and steaming to sautéeing,
Store pods in a plastic bag in the crisper drawer of the refrigerator and use them within a couple of days.
Snap peas look like shelling peas but the pods are sweet and edible but they typically need to have the tough string removed that helps hold the shell together.
Snow peas are flat, pale green pods with barely formed peas. These tender peas can be eaten whole, and are delicious fresh, steamed, sautéed, or added to stir fries.
Peas are best used fresh but if you need to store them, put them in a plastic bag in the refrigerator. If you would like to put up peas for freezing, they will need to be blanched in boiling salted water for 30 seconds and then chilled in an ice bath before freezing.
Peas pair well with sesame oil, butter, dill, chives, parsley, basil, mint, garlic, shallots, and asparagus. Peas do require you to remove the strings from their pods. With a sharp knife or your fingers, break the stem end and lift the string that binds the pea like a zipper, and pull down to the blossom end. Very small peas do not need to be strung.
Recipes for Peas
Cauliflower and Sweet Pea Pasta