Fresh or frozen peas both work. No need to defrost frozen — measure straight from the bag. For fresh, shell and rinse under cold water. Have a saucepan, lid, and fine-mesh strainer ready. Measure about ½ cup water per 16 oz peas. Season with salt and pepper before or after cooking; seasoning after draining gives you better control.

Add peas to a saucepan with about ½ cup water — enough to create steam, not submerge. Bring to a boil over medium-high heat with the lid off. Once boiling, reduce to low or medium-low, cover, and simmer 3–5 minutes. Check at 3 minutes. Stir once or twice; keep the lid on to hold steam. For fresh field peas or heartier varieties, simmer ~15 minutes over medium heat. Done when soft all the way through with no starchy center.

Peas are done when tender and heated through with no starchy center — taste one to check. Pull at 3 minutes for firmer, allow 5–6 minutes for softer. Drain through a fine-mesh strainer, season with salt and pepper, and serve immediately. Residual heat keeps cooking them in the pan, so don't linger. Watch the final minute closely — dull color, wrinkling, or collapsing means overcooked.