Shelling peas, also called English or garden peas, are abundant this time of year. We have been getting some really great ones out on the island and I have taken to serving them fresh out of the pod, uncooked, in a variety of things. I added the fresh raw peas to a salad Nicoise for a fresh hit a few weeks ago. They were a winner with a peppery arugula salad last week, adding just the right amount of sweetness to the salad. Not cooking them or even quickly blanching them keeps them incredibly sweet. They also stay such beautiful shades of vibrant green, which you know rates high in my book. They are like candy, so good you can eat them straight out of the pod for a quick snack.
For the salad I just mixed up a quick vinaigrette of fresh squeezed lemon juice, a dollop of Dijon mustard, salt & pepper and then slowly whisked in extra virgin olive oil. Mix that all together and pour over the arugula and toss. Sprinkle the fresh peas about, and top the whole lot with shavings of fresh Parmesan. Summer in a bowl!