Fresh or frozen peas both work — no thawing needed for frozen. Shell fresh peas just before cooking. For sugar snap peas, snip stem ends and pull away any tough strings. Measure your peas and grab a microwave-safe dish with a lid, microwave-safe plate, or damp paper towels to cover. Add a tablespoon of water to the dish to generate steam and prevent drying out.

Remove peas carefully — dish and steam will be very hot. Drain off excess water using a fine mesh strainer (peas slip through a standard colander). Serve immediately; they lose color and texture fast. Season with salt and pepper or a small pat of butter. Don't overcook — they turn mushy quickly, so trust tenderness over the timer.