Choose your pea type first — it affects timing. Fresh peas: shell and rinse just before cooking. Frozen peas: use straight from the freezer, no thawing needed; pat briefly with a paper towel to reduce moisture so they sauté instead of steam. Prep any aromatics (chopped onion, minced garlic) now. Measure out your fat — butter, neutral oil, or olive oil. Have salt, pepper, and any fresh herbs or lemon juice ready to go.

Heat a skillet over medium-high heat. Add 1 tablespoon butter or oil and warm until shimmering, about 30–60 seconds. If using aromatics (onion, garlic), add them now and cook 2–3 minutes until softened. Add about 2 cups peas in a single layer. Stir immediately to coat with fat. Keep heat at medium-high and stir frequently. Frozen peas: cook 3–5 minutes. Fresh peas: 5–7 minutes. Add a tablespoon or two of water if the pan looks dry or peas are cooking unevenly — use less with frozen, as they release moisture on their own. Taste at the low end of the time range. Done when tender and sweet with a bright green color. Don't walk away — peas go from perfect to overdone fast.

Peas are done when tender, sweet, and bright green. Dull olive color means overcooked — remove from heat immediately, as residual heat carries on briefly. Season with salt, pepper, and a squeeze of lemon or fresh herbs right at the end. Serve straight away. Don't leave them on heat too long, and don't crowd the pan — use a large skillet so they cook evenly.