| 1 | Cut across the stem end of the peas and pull off the string that runs along the length of the pea. |
| 2 | Bring a pot of water to a boil, add salt and the peas. |
| 3 | Blanch until the peas turn bright green and are tender-crisp, after a minute or so. |
| 4 | Taste to make sure--the time will depend on the type of pea and how mature it is. |
| 5 | Scoop them out with a strainer and shake off as much excess water as possible. |
| 6 | Put them in a bowl and toss with just enough oil to lightly coat, a teaspoon or so. |
| 7 | Add the parsley or cilantro and serve. |
| 8 | For a variation, make the recipe using peanut oil or a fine olive oil tossed with basil rather than cilantro. |
