Green Peas Recipe

If using fresh pods, shell enough peas to yield 2 cups. Rinse shelled peas in cold water and drain.

Mince the shallot and garlic, zest and juice the lemon, and finely chop the mint leaves.

Blanching (recommended for bright color and quick cooking)

Bring a medium pot of salted water to a rolling boil. Add the shelled peas and cook 1½–2 minutes until bright green and just tender. Immediately transfer peas to a bowl of ice water to stop cooking. Drain and set aside.

Searing & aromatics

Heat a large skillet over medium heat. Add the butter and olive oil. When the butter melts and begins to foam, add the minced shallot and cook, stirring, 2–3 minutes until softened and translucent but not browned. Add the garlic and cook 30–45 seconds until fragrant.

Add the blanched and drained peas to the skillet and toss to coat with butter and aromatics. Sauté 1–2 minutes to warm through and develop a little color on a few peas.

Remove the skillet from heat. Stir in the lemon zest, lemon juice, chopped mint, salt, and freshly ground black pepper. Taste and adjust seasoning as needed.

If using: stir in the heavy cream or crème fraîche for a silkier texture, or sprinkle the grated Parmesan and allow it to melt into the warm peas. Alternatively, sprinkle toasted pine nuts or chopped pistachios for crunch.

Transfer to a serving bowl and garnish with a few whole mint leaves, an extra grating of lemon zest, or a drizzle of olive oil if desired. Serve warm.