It ain't easy being green, but this legume makes it look good. Now in its peak months of the year, we think it's time to give English peas a chance.
Garden peas, English peas…green peas—no matter what you call ‘em, these slightly sweet, plump little legumes are a sure sign that spring has come. Though we tend to turn to the frozen variety through many months of the year, there has never been a better time than right now to buy English peas fresh off the vine.
Green peas are at the peak of their season in the spring months of March, April and May, and they need only a quick boil (3-5 minutes, max) in salted water to be ready for serving or adding to pasta salads, soups, sautes or any number of spring-fresh main or side dishes.
When shopping for fresh peas, look for small, vibrant green, waxy pods. Store pods in an airtight plastic bag for 2-3 days at most, then shell, prepare and serve.
The cooked lettuce adds a touch of sweetness to the starchy peas, and a little reduced heavy cream makes an appealing sauce.
This luscious toss of tortellini with crisp pancetta, sweet peas and cheese may have your kids singing your praises.
A terrific, veggie-packed side dish made with pine nuts and shallots.
The smoky gouda cheese imparts richness and keeps the texture of this pea risotto extra creamy.
Fresh baby vegetables perfectly complement a main course of pork or chicken.