Train them up against some low-level Orcs.
As someone who likes to cook but does not like peas, I used this as an exercise in what I might do if I had to make a pea side dish, to a-peas myself 
A lot of people are not crazy about brussels sprouts. One of my go-tos with them that wins over even sprouts haters is to shake them up in a container with a little oil, finely minced garlic and salt to taste. Then roast them in a hot oven in a flat pan or casserole dish until they’re browned. My thinking is this could be done with peas as well, but of course you’d have to be really careful not to overcook them.
Using fresh garlic might be difficult; you’d have to really finely mince it or run it through a garlic press. Or maybe just go with granulated garlic. After shaking them up with the oil, salt and garlic, lay them out single file on a cookie sheet or two depending on how much, and roast in a 400 degree oven, checking and shaking to rotate them on the sheet every minute or two. I imagine it won’t take long. Different times and temps might get different results-- less heat and more time might get them crunchy, and make a good snack, like wasabi peas.
Again, I’ve never tried this, just an idea.
Mushy peas? They’re a thing. Not sure I am keen on them.
It’s a bit different when you use frozen garden peas (which I presume is what you’re using), but I find it very tasty.
I eat my peas with honey,
I’ve done it all my life.
It makes the peas taste funny
But it keeps them on my knife.
Spring makes me gravitate toward Greek and Mediterranean flavors. Greek peas, arakas, are in a light tomato & dill sauce.
We do this quite a bit:
boil peas with mint until hot but not overcooked. remove the mint
toss in some broccoli florets and take off the heat
leave for 5 minutes or so
drain
add crumbled feta cheese and a handful of baby spinach leaves (or rough-chopped spinach)
stir and serve
you can jazz it up with a dash of mint sauce, if that is your thing.
My wife serves ‘em up with melted butter and cinnamon
I don’t know if you’re interested in serving them as a chilled dish, but I have a dandy old recipe for a chilled pea salad (with celery, green onions, sunflower seeds and chopped bacon) that everyone kind of goes nuts for. Let me know if you want it.
I like the sound of this.
Please relay the recipe, when you have time @Aspenglow.
I was doing some extra research, and I don’t think this would be considered a “dish of peas”, rather a dish using peas, but I’m so going to make it!
I’d love to have this recipe. Sounds great. Post here or PM me with it.
Thanks!
Since @Beckdawrek would like it also, I’ll just post it here. It’s pretty quick and easy, too.
Salad :
One 10-ounce package of frozen tiny peas (thawed, no need to cook)
1/2 cup chopped fresh celery
3 green onions, chopped
6-8 slices of bacon, cooked, drained and crumbled or torn
1/2 cup salted sunflower seeds (shelled)
One head washed Boston or Bibb lettuce, torn
Toss all ingredients to mix well.
Dressing :
1/2 cup sour cream
1/2 cup mayonnaise (not Miracle Whip!)
1 Tablespoon lemon juice
salt and pepper to taste
Stir together and dress the salad just before serving.
That’s it! Hope you both enjoy it. 
Oh thank you. That does sound great. 
Looks yum!
Great salad to make for summer picnics. I look forward to trying it (I’ll try to remember to report back when I do).
LOL, no need to tell me if you hate it, ok? 
Ok…but looking at it I would be really surprised if I hated it. It looks delicious.
I will only mention that when I bring this dish to pot lucks, I double the recipe and never have anything left over to bring home.