Cook the peas: If using fresh peas, simmer them in lightly salted water or chicken stock until tender (about 20 minutes), ...

Peas have a special place in French culture and cuisine. One of the earliest cultivated food crops, they achieved a special status at Versailles in Louis XIV’s court, where peas were considered ...

Heat a small saucepan filled with salted water to the boil. Add the peas; cook just until they turn bright green and lose a touch of their crunch, 1 1/2 to 2 minutes.

Bring a large pot of salted water to a boil. Fill a large bowl with ice water. Submerge the snap peas and shelled peas in the boiling water. Return to a boil, then boil for 1 minute.

1 1/2 pounds fresh peas, shelled, or 1 1/2 cups frozen baby peas, thawed. 4 ounces prosciutto di Parma, sliced 1/4 inch thick and cut into 1/4 -inch dice ...

1. In a small saucepan of boiling salted water, simmer the peas until bright green and crisp-tender, about 1 minute. Drain and spread out on a large plate to cool, then pat dry.

Fold the asparagus, peas, mint and 1/4 cup of the Parmigiano into the sauce and season with salt and pepper. Add the pasta and the reserved cooking water and toss until thoroughly coated.

Preheat the oven to 220 degrees. Boil the potatoes in salted water until knife-tender. Drain then put back in the pot with a clean tea towel on top to steam and dry out for 10 minutes.