Shelling peas--my first experience...
Does anyone know if one needs to shell shelling peas before cooking them or can one cook them in their pods like edamame?
Anyway, I erred on the safe side and boiled them in salted water with garlic scapes, mashed them with mint, olive oil, and sesame oil to make a pesto (food processor was unavailable).
I then boiled Chinese noodles, drained them, and stir-fried them with fresh julienned zucchini, garlic scapes, and the pesto.
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