English Peas Recipe

Bring a medium pot of water (about 6 cups) to a rolling boil. Meanwhile, shell the peas: hold a pod, press gently along the seam to snap it open, and push the peas out into a bowl. Continue until all pods are shelled. Measure about 1 lb of shelled peas.

Prepare an ice bath: fill a large bowl with about 2 cups of ice and cold water. Have a slotted spoon or sieve ready.

When the water is boiling, add 1/2 teaspoon salt (optional) and carefully drop the shelled peas into the boiling water. Blanch peas for 1½ to 2 minutes, until they are bright green and just tender — avoid cooking longer so they stay sweet and vibrant.

Immediately transfer the peas with a slotted spoon to the ice bath to stop cooking. Let them cool completely, about 2–3 minutes, then drain thoroughly.

In a medium skillet, warm 2 tablespoons unsalted butter and 1 teaspoon olive oil over medium-low heat. The oil helps prevent the butter from burning.

Add the finely minced shallot and sauté gently for 1–2 minutes until softened and translucent but not browned. Stir constantly to avoid color.

Add the drained blanched peas to the skillet and toss gently to coat with the butter and shallot. Warm the peas through for 1–2 minutes — you want them heated, not overcooked.

Remove the pan from the heat. Stir in 1 tablespoon fresh lemon juice, 1/2 teaspoon lemon zest, 2 tablespoons chopped fresh mint, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Taste and adjust seasoning with more salt or lemon as desired.

If using, sprinkle 2 tablespoons toasted nuts and/or 2 tablespoons grated Parmesan or ricotta salata over the peas for texture and savory contrast.

Transfer to a serving bowl and serve warm or at room temperature. Leftovers keep in an airtight container in the refrigerator for up to 3 days.