Fresh peas should not really be available year-round at the grocery store, as they don’t store well. We should all enjoy them in late spring and early summer when we see them at the farmers’ market, or we should grow our own, because they’re sweet, tender, and delicious. If you do see fresh peas at the grocery store, they will definitely be fresher if they are still in the shell. The rest of the year, you shouldn’t think twice about using frozen peas.
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Make Ahead Tips
If you’re entertaining, you can boil the fresh peas or thaw the frozen peas ahead of time. It will take less than 10 minutes to finish them on the stove top when dinnertime comes.
These peas are the perfect Easter side dish; serve with roast leg of lamb and buttered new potatoes. Or for weeknights, serve with seared lamb rib chops and a simple rice pilaf.
Fresh Peas with Lime and Coconut Milk: To give peas a slightly tropical twist, replace half of the heavy cream with coconut milk (canned, well stirred), replace the lemon zest with lime zest, and replace the mint with cilantro. When adding the cream-coconut mixture to the sautéed scallions, simply bring it to a boil and immediately add the peas. You won’t need to let the cream reduce. This variation is good with lamb, preferably grilled kebabs.
This was a solid recipe. It doesn't knock your socks off but it's good. Will Definately make again.
Outstanding. Most delicious peas ever! I used fat free 1/2 -n- 1/2 and it still thickened up fine and tasted perfect. Eating this without all the fat calories was like finding a great sale!
Made this for Easter with ham and rice pilaf . The wonderful flavors of lemon and mint combined well with the richness of the cream. Will definitely make again.
This week’s Moveable Feast saddles up for a chuck wagon dinner in Greenough, Montana. Our host chef Pete Evans joins chef Ben Jones, of Paws Up, and grilling master Rory…View all Moveable Feast recipes and video extras
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