Serves 6
2 kg (4 1/2 lb fresh garden peas,
shelled and pods discarded
1 small white onion, chopped
6 tbsp extra-virgin olive oil
1 tbsp fresh fennel fronds (aneth), chopped
salt and pepper
1. Bring a large saucepan of water to the boil, add some salt and the peas.
2. Blanch for 1 minute, then drain and rinse under cold water to retain their colour.
3. Set aside. Fry the onion in half of the oil over a low heat until translucent.
4. Add the peas and mix gently, then cover and cook for about 3 minutes, or less if the peas are really small.
5. Sprinkle with the fennel, a little pepper and the remaining oil.
6. Mix well, arrange on a platter and serve immediately.
