I have a love/hate relationship with fresh peas. For one, I love them. I mean, who doesn’t? They’re so tender and sweet, little globes bursting in your mouth. There is nothing not to love. Except.

Except the fact that I hate how few of them I get. I mean, it looks like a lot of freakin’ peas when they’re all shelled up and fat, then you set the peas free of their pods. And you’re left with… not enough. Never enough. So I suppose the hate in my love/hate relationship comes from too much love. Whatever. It’s still a frustration to me, much as the never-enough amount of beets for pickling is to the husband.

This recipe for Peas with Garlic and Thyme, however, is a bit of a relief to me. It’s a simple, no-nonsense way of making my fresh peas into an easy side dish that I can serve with almost any meal.

Don’t get me wrong. More complex pea meals such as Leek and Pea Risotto — knees weak with hunger, want! — are fantastic. But for a simple Sunday supper…

Pork, polenta and peas are positively perfect. (Sorry, alliteration itch scratched.) Specifically, pork chops with balsamic and sage and Parmesan polenta — all of which cook in less than 30 minutes in the kitchen.

I have another batch of peas in the fridge now that are destined for a pasta recipe. I’ll keep you posted.

Related Recipes

• Peas with Garlic and Thyme