A.K.A

English peas; sweet peas; green peas

What is it?

Fresh peas are creatures of cool weather—not cool enough to be cold, but not warm enough to be hot either. In other words, spring, which means their appearance is brief in most places. Once freed from their inedible pod, peas have a delicate sweet flavor that’s surprisingly versatile. If it’s not fresh pea season (or you are not up for shucking peas) frozen peas are a terrific alternative. They’re usually picked when young and tender, then immediately frozen, so they taste sweeter than fresh peas that have been hanging around for too long. Peas that are dried and split are used in pea soup.

Kitchen math:

1 lb. of peas in their pods yields = about 1 cup (6 oz.) shelled peas.

Don’t have it?

Lima beans or edamame can substitute for peas in many recieps.

How to choose:

For best flavor, choose small fresh peas, which are younger, sweeter, and more tender than large ones. Look for pods that are firm and green. Go for medium pods rather than large, thick-skinned ones, which are more mature and contain larger, tougher peas. Break open a pod and check the peas inside. They should be small, bright green, and firm; if you taste one, it should be tender and sweet.

How to prep:

Shelling fresh peas is a bit tedious, but it’s easy and worth every second. To do it, remove the stem end of the pod, peel the stringy fiber from the seam, pry the pod open, and run your thumb along the interior to detach the peas.

How to store:

Peas don’t have much of a shelf life. Store pods in a plastic bag in the crisper drawer of the refrigerator and use them within a couple of days. Once they’re shelled, the best way to store peas is to freeze them. First blanch them for a minute or two in boiling salted water and then shock them in an ice-water bath until cool, to help maintain their bright color. Drain and freeze them in zip-top bags. They will keep for five to six months.

Recipes

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  Recipe

  Roasted Lemon Shrimp Scampi with Linguine

  Loaded with garlicky shrimp and a rich lemon flavor, this pasta dish comes together easily and will disappear quickly. Serve with extra grated cheese.

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  Recipe

  Green Peas with Bulgur, Garlic, Fresh Herbs, and Feta

  This simple tabbouleh-inspired side is perfect with grilled chicken or seared pork chops.

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  Recipe

  Samosa Mashed Potatoes

  All of the delicious flavor from your favorite Indian restaurant samosas, but none of the laborious shaping and frying.

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  Recipe

  Quick Beef Stew with Red Wine and Rosemary

  Long-cooked stews coax flavor from tough cuts of meat but require time. This weeknight-friendly dish features rib-eye, which adds deep flavor after only a short time in the stew pot.…

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  Recipe

  Snow Pea and Freekeh Fried “Rice”

  Freekeh—roasted wheat kernels—has a delightfully nubby texture and a hint of smoky flavor. You can find it in most supermarkets these days, usually cracked. It makes a healthful and utterly…

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  Recipe

  Ricotta and Pea Toasts with Crushed Coriander and Mint

  I call this pea toast 2.0 because the ground coriander adds toasty, floral notes to the classic combination of creamy cheese and burst-in-your-mouth peas. Enjoy the peas and ricotta on…

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  Recipe

  Lemony Peas with Bacon and Tarragon

  Sweet peas play well with smoky bacon and tangy lemon. This makes a stupendous side for seared or grilled salmon or crisp-skinned chicken.

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  Recipe

  Spring Pea Soup with Spiced Cream

  The sweet soup tastes of spring, but the cayenne-spiked cream swirl makes this a dramatic bowl, both in flavor and in looks.

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  Recipe

  Bucatini with Peas, Wild Mushrooms, and Creamy Tarragon Sauce

  Morel mushrooms are a sure sign of spring. There’s no substitute for their nutty flavor and delicate, crisp texture. If you can’t find them fresh, look for dried morels.

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  Recipe

  Egg Drop Soup with Crab, Baby Corn, and Peas

  This Chinese restaurant mainstay becomes a light and lovely supper with the addition of crab, baby corn, and peas.