Peas straight from the pod: Vegetable side dishes, casseroles, risotto and omelettes.
Sugar snap peas: Vegetable side dishes.
Snow peas: Salads, stir-fries, pasta and rice dishes.
Snow pea shoots: Salads, sandwiches and snacks.
Varieties include:
Green peas: (Fresh in pods, frozen or canned) – choose fresh peas with plump, unblemished, bright green pods. The peas inside should be glossy, crunchy and sweet
Sugar snap peas: Both pod and seeds are edible
Snow peas and snow pea shoots: Thin, translucent, bright green pod
Selection:
Frozen peas are convenient and available all year round. When available choose fresh, firm, bright green peas that are not shrivelled or wilted.
Storage:
In an airtight bag in refrigerator crisper.
Preparation:
Sugar snap and snow peas have strings running along both sides of the pod. Before using peas snap off the stem and pull off both strings.
Cooking:
Fresh green peas
Boil or steam for 4-5 minutes. Microwave in a covered dish with 1 tablespoon water on HIGH (100%) for 3 minutes.
Snow and sugar snap peas
Boil or steam for 2 minutes, or until tender. Microwave in a covered dish with 1 tablespoon water on HIGH (100%) for 2 minutes.
Serving suggestion:
Finely slice a few spring onions and a couple of outside lettuce leaves and place in a saucepan with a small, finely diced carrot. Add a teaspoon of margarine, freshly shelled peas and a little water. Cover and simmer for 5-6 minutes or until peas are tender. Season with freshly ground black pepper and serve with spring lamb and boiled minted potatoes.