There’s something about fresh peas that’s far superior to canned or frozen ones. We were always told that frozen peas preserve all the vitamins and freshness. But honestly, it’s just not the same.
Fresh peas bring me joy from the moment I start shelling them. They pop out effortlessly, unlike some other beans (I’m looking at you, fava). When I was a kid, I used to steal peas straight from my grandma’s garden and eat them on the spot. She always got very angry about it, but it was worth it.
Once cooked, fresh peas turn into little gems of sweetness and tenderness. Simply irresistible. When they're in peak season, like now, I use them regularly in my kitchen. The first dish that comes to mind is Vignarola, but a good risotto with peas is a comforting dinner I’ll always crave (the recipe is on my blog).
And since they’re green (a.k.a. healthy, in my personal food logic) and packed with protein, I even found a way to include them at breakfast. These savory pancakes come together quickly, especially if you’ve got some leftover cooked peas in the fridge. I just blend them with buckwheat flour and a few other ingredients to make a vibrant green batter, then cook them just like regular pancakes.
Sometimes I make them smaller and serve them as blinis for an appetizer: topped with smoked salmon or fish roe, they’re always a hit.
