Fresh mint is also delicious with peas.
2 cups fresh shelled peas
1 T unsalted butter
salt, to taste
4 scallions, trimmed and cut into thin rings
1/4 c fresh tarragon leaves, chopped
1. Steam peas until tender–with fresh peas this should only be a couple of minutes. Place in a colander and rinse under cold water to stop the cooking and to preserve their bright green color. You can also cook them in boiling water, but just for 1 minute. Drain into a colander and rinse under cold water.
2. In a large skillet, melt the butter over low heat. Add the peas and gently warm them, tossing to coat with the butter. Toss in a few pinches of salt. Add the scallions and tarragon, tossing gently to coat the peas. Serve immediately.