In the season of young green peas cooked very quickly. A few minutes will boil it in boiling water until tender, add piece of butter, seasoning with black pepper, maybe a little mash with a fork and serve as a side dish to fish or meat. But even in this simple recipe, there are variations. Polka dot bourgeois is obtained by cooking the peas with the parsley, drain the water and add to the pan to the hot vegetable raw egg yolk and a little sugar. 100 grams of peas take one chicken egg yolk. Buttery green peas served on toast – fried pieces of bread, cooked using a sauce from flour and butter, a small amount of sugar and nutmeg.

Young peas are often stewed with bacon and onions. In Italian cuisine, fresh green peas is an almost necessary ingredient in the dishes Primavera in the spring style, also add it to risotto sprinkled with fresh chopped mint and drizzled with lemon juice before serving.

For picnics and light snacks it is possible to prepare a cold pasta salad and fresh shelled peas with a tangy cheese such as feta, chopped mint and plenty of olive oil. In Spain a tortilla popular in summer with young peas and other seasonal vegetables.

As good in the heat and pea soup seasoned with cream, sour cream or yogurt. To prepare it, take 1 bunch of green onions , 1 medium potato, diced 1 crushed clove garlic , 1 litre vegetable or chicken stock 250 g of peeled young peas. Also prepare 4 tablespoons chopped fresh mint large pinch of brown sugar and 1 tablespoon of fresh lemon juice. In broth boiled potatoes and garlic. 3 tablespoons of blanched peas for garnish – cook in boiling water for 2-3 minutes, poured the boiling water and put in a bowl with cold water. The rest of the peas put in the soup for five minutes until tender. Remove the pan from the heat and add the mint, sugar and lemon juice. Cool and mash with a blender. Put about 100 ml of kefir, sour cream and seasoned with salt and freshly ground pepper. Served chilled, do not forget to decorate blanched peas.