I’m having family over next weekend and I have a chicken dish in mind. All good with that but I was thinking of sides and I think peas go great with chicken. But, I would like to do a bit more than some steamed peas (which are not bad).
Any idea on how to up the pea-game? (I can hear the jokes already but I truly mean the vegetable)
ETA: Potatoes are already a part of this so have the starch covered.
Pearl onions look pretty in peas..tiny bit of mint.
Blender.
Visualize whirled peas.
I should have anticipated that. I think I have a t-shirt around here somewhere that says that . 
A couple of things, but a lot depend on what’s available, time, energy and tastes.
One, sometimes, with frozen peas (and of course, fresh is better, but it’s a bit early for that), sometimes what you get is what you pay for. Cheap peas still taste fine, but depending where you shop, the higher end ones look better. This is mainly a presentation thing.
I like, given the opportunity, to thaw and then drain the peas, and finally do a quick hot steam, followed by a cold watch shock, and draining. I think that it cooks well, and that the color stand out better without them overcooking if I just steam and let cool normally. Again, more presentation.
Once cooked, pearl onions are always nice though a quick hot sauté to add a touch of browning and flavor is never a poor choice. And thick bacon lardons (not bits, but noticeable chunks, say .5 cm square after cooking) are nice, plus you can make a simple vinaigrette like this one and dribble just a bit on the peas, onions, and bacon. Go with less than you think you need, because otherwise the pea taste is overwhelmed, so just a little drizzle at a time.
Here’s more from before…
Ha! That’s me!
I actually checked before I posted but missed that somehow.
Thanks!
(I suffer from CRS…Can’t Remember Shit)
I saw it was you. 
There are some good spice/seasoning ideas offered and cooking tips.
We do not negotiate with culinary fascists. We shall go on to the end of the menu. We shall fight in French cafes, we shall fight on the sushi bars, we shall fight with growing confidence and growing strength in the air, we shall defend our vegetables, whatever the cost may be. We shall fight in the buffets, we shall fight in the gastropubs, we shall fight in the food trucks and in the street-carts, we shall fight in the farm-to-table organic bistros; we shall never surrender!
Stranger
The post above needs to be saved for posterity. Like…carved on a wall somewhere.
Eh, it’s just word salad.
With peas?
Is there any need to level up peas? They’re pretty good as they are, even raw and straight from the pod. I think the only thing I’d do to boiled peas bound for a dinner plate is to add a little butter or margarine, and some salt and pepper. IME, ground white pepper can give them a different spin than ground black pepper, but that’s as far as I’d recommend.
With peas, there’s no need to get fancy. All I am saying, is give peas a chance.
How To Level Peas:
Fill the bowl up to cartoon size. A hill in the middle.
Take a long knife(a bread cutting knife, on the straight edge).
Drag it slowly across the bowl. Knife resting on the edge of the bowl.
What rolls down the Pea mountain lands on the table.
Remove your now level bowl of peas to the warming drawer.
Lift the table edge up a few inches so the peas roll in the floor. Tell your dog not to eat them.
Of course he will anyway. And he’ll grab that toast crust you dropped this morning.
Thereby, making your life wonderful.
Nice level peas for dinner and a clean floor, to boot.
Pease porridge hot! Pease porridge cold! Pease porridge in the pot, nine days old!
Not trying to get pea-jorative here, but someone just trying to cook a nice dinner could sure get peaved at all this pea-rverse wordplay.
The voice of dissent:
I hate peas; little balls of snot, they are. Lima beans are where it’s at, but they are better with pork.
(I had peas, accidentally, one time in a restaurant and they were sublime. No, really! That eatery has since closed.)
Lima beans are paste.
Phooey
How about Indian-spiced pea fritters?
Blended until smooth with lots of butter and whatever seasonings you like.