Once you master the basics, go wild. Toss them with cooked pasta, a little cream, and Parmesan for a 10-minute dinner. Mash them slightly with mint and spread on toast—yes, pea toast is a thing, and it’s more exciting than avocado.
Add them to risotto in the last few minutes, or stir them into a light curry. They play well with almost any herb: dill, tarragon, chives. They’re the social butterflies of the vegetable world.
