lb. fresh green peas
Green peas are a good source of plant-based protein, fiber, and vitamins C and K, while remaining relatively low in calories. They also contain lutein and zeaxanthin, antioxidants beneficial for eye health.
About
Green peas (Pisum sativum) are the small, spherical seeds of the pea plant, a cool-season legume native to the Mediterranean and Central Asia. Botanically classified as the immature seeds within the pod, fresh green peas are characterized by their bright green color, slight natural sweetness, and tender texture when cooked. The seeds develop within elongated, fibrous pods and are typically harvested while still young and starchy, before they fully mature into dried peas or split peas. Key varieties include English peas (also called garden peas), which are the most common form found in fresh markets, and snow peas or sugar snap peas, which are eaten pod and all. Fresh green peas have a delicate, subtly sweet flavor with a slight vegetal earthiness.
Culinary Uses
Fresh green peas are widely used across European, Asian, and American cuisines as a vegetable side dish, soup base, and component in composed dishes. They are frequently paired with carrots and onions in classical French preparations such as peas and carrots (pois et carottes) and appear prominently in risotto, pasta, and rice dishes. Green peas are shelled from their pods before cooking and may be steamed, boiled, sautéed, or added raw to salads. In Asian cuisines, they are common in stir-fries, fried rice, and curries. The peas are often combined with butter, cream, or light sauces, and pair well with mint, ham, shallots, and fresh herbs.