As Tasty as Peas in a Pod

We were delighted to receive a new item this week in our farmer's box - fresh peas. And while I associate the arrival of peas with springtime, I suppose this is already getting to be that season for the San Diego area (while the rest of the nation shivers under extreme cold, we've been basking in record heat and sunshine, which may be good for outdoor activities but does not bode well for our future water supply). My childhood knowledge of peas pretty much revolved around the canned or frozen kinds, and I realized, staring at the pretty little pods in the bag, that I'd never actually cooked with fresh peas before.

I came across a wonderfully simple recipe for fresh peas that I thought I'd share, even if the majority of people aren't yet able to have access to the truly fresh stuff. The recipe comes from this cookbook on Florence, and like many other Florentine specialties, rely on seasonal freshness and only a handful of ingredients. I'm constantly delighted at the flavorful dishes I've managed to concoct from this book using only one or two food items, and this pea dish - or, piselli sgranati con cipolla e basilico - can now be added to the list. The relatively short cooking time allows the peas to retain their crisp bite, and the oil-onion-basil mixture brings a welcome earthy flavor profile to the mix. The recipe is for 4 servings, but we didn't have nearly enough peas for that amount, so I adjusted accordingly.

Freshly Shucked Peas with Onion and Basil

4 lb. spring peas in their pods
6 tablespoons extra-virgin olive oil
1 yellow onion, chopped
1 teaspoon sugar
salt and pepper
handful of fresh basil leaves

1) Shell the peas into a bowl and set aside. You should have roughly 4 cups shelled peas.

2) In a heavy-bottomed saucepan over low heat, warm the olive oil. Add the onion and saute until softened and translucent but not browned, about 10 minutes. Add the peas and stir well.

3) Pour in just enough water to cover the peas, cover the pan, and cook until soft but not mushy, 7 - 10 minutes. Add the sugar, season to taste with salt and pepper, and stir in the basil. Continue cooking until the peas are tender but still firm, about 5 minutes longer. Transfer to a serving dish and serve.

Simplicity itself. This is a good one - file it away for springtime.