Easy Italian Recipes

 MAKES 4 SERVINGS

- 4 lb (2 kg) English peas in their pods
- 6 tablespoons (3 fl oz/90 ml) extra-virgin olive oil
- 1 small yellow onion, finely chopped
- Sea salt and freshly ground pepper
- Handful of fresh basil leaves

In Tuscany, peas are only to be served, and found in the markets, when they are in season, and their season is fleeting. If you catch it perfectly in early spring, you will be rewarded with tiny, tender, sweet vegetables. This recipe celebrates the early spring bounty.

Shell the peas into a bowl and set aside. You should have about 4 cups (1 1/4 lb/ 625 g) shelled peas.

In a heavy-bottomed saucepan over medium heat, warm the olive oil. Add the onion and sauté until translucent and golden, about 10 minutes. Add the peas and stir well. Pour in just enough water to cover the peas, cover the pan, and cook just until soft, 5-7 minutes.

Season to taste with salt and pepper, and stir in the basil. Continue cooking until the peas are tender but stili firm, about 3 minutes longer.

Transfer to a serving dish and serve at once.

Buon appetito !