Sweet garden peas always make me smile. There is something about their prettiness and sweetness that is just so charming.
Also known as English peas or shelling peas, they are great for all sorts of recipes: stirred into pastas, stews, or risottos; made into dips or spreads for crostini; mixed with eggs in omelets and quiches; or roughly pureed as in the classic British “mushy peas.” I always add them to my paella, and serve them alongside roast chicken and mashed potatoes. They add bright color and sweet, delicate spring flavor to all kinds of recipes.
