To shell, squeeze the pods between your thumbs and fingers on the seams to pop them open. Hold the pod over a bowl and run ...

English peas have sweet peas inside a firm pod. Harvest mature pods when they are 3 to 4 inches in length and remove the shells before eating. Snap peas offer crisp, round pods with large peas inside.

That was the case on a chilly evening when, with a bit of ingenuity and the ingredients at hand, a simple yet sumptuous meal of cheesy garlicky shells with shrimps and peas came to life.

Pasta shells, vibrant peas, heavy cream, chicken stock, and fresh dill yield a deeply satisfying, even homey, bowl of nourishment. Enjoy with a glass of juicy, jammy red. "It's hard to improve ...

Start by making the pea stock. In a large pan of simmering water, blanch the pea pod shells for 1 minute. Using a slotted spoon, remove the blanched shells and refresh them in the iced water.

Use a pasta with hollows, such as a short tubular shape like penne or conchiglie (sea shells). Put 4 tablespoons ... Add the frozen peas to the pan, and cook for 5 minutes at medium heat, turning ...

Roast the lobster shells until browned in the oven at 180ºC ... Add the butter and salt, then add the lemon juice. 4. Blanch the peas in water for approx. 2 minutes, then refresh in ice water.