I hate to do much with peas, especially when they're baby fresh. Ideal mode of consumption: the 2-second fingernail-slit followed by the 1 second mouth-pop. Alternatively, when you want them hot: a quick saute followed by a salt sprinkle and a mint shower. Sure, you can boil them, but if they're small and fresh I really wouldn't bother.
What other vegetable gives this much pleasure with so little effort? I can't think of even one.
Recipe for Minty Peas
There's really nothing to this recipe, assuming you use the freshest peas you can find. If your peas are older, you may want to boil them for a minute or two first, but then you're pretty much defeating the purpose of this recipe, which is, obviously, its simplicity. Don't even consider slicing the mint until a millisecond before you plan to serve or it will oxidize and blacken.
Yields 3/4 cup
3/4 cup fresh-shelled peas, from about 30 English pea pods
1 teaspoon olive oil
2 teaspoons butter
2 fresh mint leaves, for serving
Heat skillet over medium-high heat. Add oil and butter. When butter melts, swirl the pan and add the peas. Sprinkle with a bit of salt and the sugar, and saute about 2 minutes, or until the peas start to brown in spots.
To serve, sprinkle with additional salt (to taste) and thinly sliced mint.