Peas are best in spring, but can be found into summer.
Peas are delicious in just about any dish, such as various pasta dishes and soups or with fish, and also when mixed with other vegetables as a side. There is, among some cooks, a phobia about overcooking peas. To many people, peas must stay bright green and intact, little bullets running around the plate as you chase after them with a fork. Well, I love my fresh peas ‘smothered’ until they are just about olive-green in color, when their sweetness and flavors have really concentrated and they begin to break down and cling together. I do not mean peas that are overcooked in lots of water, or steamed till they are gray-green, watery, and tasking of tobacco.
Peas are delicious in just about any dish, such as various pasta dishes and soups or with fish, and also when mixed with other vegetables as a side. I also love a puree made of fresh peas; with some olive oil, it makes a great spread for bread instead of butter. Buy fresh peas in their pods, and make sure the pods are full and plump. After you shell them, they keep for a week in the refrigerator; if you freeze them raw, they are delicious when defrosted.