Right now your favorite market has an abundance of peas, so here’s a recipe for peas in all their seasonal variety. The dressing is very light but packs a big flavor punch, with a nod to South-East Asia. This is for 2, double up for 4 servings.
 
Three pea salad (with peanuts)
2 packed cup pea greens, also called pea shoots or tendrils
1 cup sugar snaps, trimmed
½ cup shelled English peas
1 Tbs. finely chopped fresh mint
1Tbs. crushed dry-roasted peanuts
 
For the dressing:
1Tbs. seasoned rice vineg...
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1 lb. English shelling peas, to make 1 cup shelled peas
3 tbs. torn mint leaves
2 tbs. torn parsley leaves
sea salt or Kosher salt, freshly ground pepper
1 tbs. or so olive oil
half a lemon, for squeezing
1 tbs. finely grated Parmesan cheese, plus some for serving

To serve:
handful of shelled sugar snap peas (choose fat pods)
1 cup tender pea tendrils, any tough stalks trimmed
4-6 mint leaves, torn up
1 garlic scape, top-knot discarded, tender stalk parts finely minced
Sea salt, lemon juice, olive oil
4...
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