This English peas recipe is the epitome of summer cooking! How to make peas that are simply prepared and amazingly fresh-tasting - in other words, total perfection...
Fresh Peas From A CSA
One of the perks of belonging to a CSA is that you always know exactly how fresh your produce is.
There's no wondering how long it took to reach your supermarket from the time it was picked or how long it then sat in the produce section before arriving at your home.
Cooking Fresh Peas
These fresh English peas were picked at the height of perfection and arrived at my home ready to shell. I had originally considered using them in a pasta of some sort.
But as I was thinking about what we should have for dinner last night, I decided that I wanted to do something much more simple. And you really can't get much simpler than a pat of butter and a little salt!
How To Cook Fresh Peas
The key to this "peas recipe" (if you even want to call it that) is in the timing of the cooking. Overboiled, mushy peas are so blah...
How to cook peas, you ask? Ideally, you want to boil them just long enough to warm them through, while still keeping them crisp enough to burst in your mouth upon biting down. About 60 seconds is the sweet spot!
Drain, then toss the cooked peas with the butter and salt. Super simple, yet absolutely perfect!!
Printable Recipe ↓
Simple Fresh Buttered Peas (English Peas Recipe)
Ingredients
- 2 ½ cup fresh peas - shelled
- 1 tablespoon butter
- ½ teaspoon salt
Instructions
- Bring a saucepan of water to a hard boil.
- While waiting for the water to boil, shell the peas into a colander and rinse them. You should have about 2 ½ cups after shelling.
- Boil the peas for about 60 seconds. When they all rise to the top, they're done. Remove them from the heat and drain immediately.
- Toss the warm cooked peas with the butter and salt.
Featured Products
Looking for another delicious and easy peas recipe? Try this yummy pea and peanut salad! Filled with sweet peas, crispy bacon, roasted peanuts, chopped celery, and diced red onion, all dressed in a sweet and tangy sour cream/mayo dressing, it's perfect for summer cookouts.
Did you make this recipe?
I'd love to see how your fresh peas turn out... Tag me @Unsophisticook on Instagram or use the hashtag #Unsophisticook so I can check it out. Enjoy!
Greg says
Nothing beats classic buttered peas. But just a reminder, when you say it has to be real butter, you are disregarding those with lactose intolerance, or dairy allergies (which can even cause anaphylaxis). Margerine and faux butters will do if they keep my son alive.
Tara Kuczykowski says
Thank you for adding your perspective, Greg. This comment was definitely not intended to be insensitive to those with allergies and/or intolerances! I developed a shellfish allergy about 10 years ago (several years after writing this post), so I completely understand. I appreciate you pointing this out, and I'll revise my wording ASAP.
Jean Steward says
Oh sooo delicious!
Tucson Connie says
Went to the store and got a small potato to boil and mash, then pulled a whole bunch of pea pods from the garden, and cooked as directed. Butter and salt/pepper. Perfection!
Patti says
Needs much more time,around 8 min total
Does not taste good all crunchy. I normally like crunchy veggies but not with peas.
Jacqueline Smith says
Easy and Delicious
Jessie says
Fresh peas don't need cooking at all - they are perfect right out of the pod, sweet and so yummy! Just don't let them sit too long or the sweetness will turn starchy. We plant them every year and my kids fight over them - yes, they FIGHT over peas, that's how good they are right off the plant.
KS says
I agree! There’s nothing better than a fresh pea! LOVE that your kids have this incredible experience! However, if you’re purchasing from a market, it’s best to blanch the peas, just to be safe.
Tara Kuczykowski says
Thanks for the tip!
lisa says
@Jessie, how long is too long? thanks!
Georgia Pellegrini says
These are the most beautiful peas I've ever seen. I love, love, love this recipe and it's beautiful simplicity.
Tara @ Unsophisticook says
Thanks, Georgia! That means a lot to me coming from you. I really enjoyed hearing you speak at BlogHer Food this year!