Now, you may be thinking, is it worth the effort to shell the peas myself when I can just buy canned or frozen ones at the supermarket? The answer is yes, it most definitely is! And if you don't like frozen or canned peas, I still urge you to give fresh ones a try. Other than in stews or pot pies, I am not a fan of peas either. Frozen ones always have a mushy texture to me, and canned ones taste like tin. But fresh? What a world of difference! They are worth the effort, so make the most of them during their short (4-week) season!
This is one of our favorite ways to make fresh peas:
Peas with Pancetta
Recipe from Cooking Light
Yield: 6 servings (serving size: 1/2 cup)
- 3 sliced pancetta, chopped (about 1 ounce)
- 3/4 cup finely chopped white onion (We prefer vidalia onion.)
- 1 garlic clove, minced
- 3 cups shelled green peas
- 1 cup fat-free, less-sodium chicken broth
- 2 teaspoons sugar
- 1/4 teaspoon salt
- 1/4 cup chopped fresh flat-leaf parsley
- Heat a large nonstick skillet over medium-high heat. Add pancetta, sauté 5 minutes or until crispy. Remove pancetta from pan, reserving drippings in pan.
- Add onion and garlic to pan; sauté 2 minutes or until tender.
- Add peas, broth, sugar, and salt to pan. Simmer 5 minutes or until peas are tender, stirring occasionally. Stir in pancetta and chopped parsley.