To keep the fresh summer peas really green, you need to blanch and shock them in ice water. If you have a pasta strainer insert, it’s perfect for the peas because you can get them quickly into the ice water and keep that beautiful bright color and flavor and prevent them from becoming mushy. I prefer a light and fruity olive oil for this dish, rather than the full-bodied Greek olive oil I normally use. If you make this dish in the winter, you can use it with frozen petits pois and even add a little tomato paste and cinnamon—a very different dish but perfect for cool weather.