Herbed Spring Peas

Publish date:
Updated on
herbed spring peas
  • 1Servings


  • 1 pound shelled peas
  • 1 1/2 tablespoons butter
  • Salt and pepper
  • 1/4 cup coarsely chopped fresh chervil (a classic spring herb)


Cook peas in boiling, salted water until tender, 3 to 5 minutes; drain. Return to pot over low heat; add butter and season with salt and pepper. Toss with chervil.