·Bear in mind you should only eat the flowering shoots of the garden pea, Pisum sativum. Don't try to cook with the flowering shoots of sweet peas from your flower garden — they're poisonous.

　　

Ingredients

Serves 8

　　10 ounces pearl onions, root ends trimmed and cut with an X

　　2 bunches scallions, white parts only

　　1 pound sugar snap peas, trimmed

　　1 pound fresh peas in pods, shelled (1 cup)

　　1/4 pound pea shoots (preferably flowering), cut into 3-inch lengths

　　1 tablespoon unsalted butter, softened

　　

Step 1

Boil pearl onions in salted water 15 minutes and drain in a colander. Rinse under cold water, then peel.

　　

Step 2

Cook scallions and sugar snaps in a large pot of boiling salted water 1 minute. Add shelled peas and pearl onions and cook 1 minute more, or until all vegetables are crisp-tender. Drain vegetables and toss with pea shoots, butter, and salt and pepper to taste in a large bowl.

　　Cooks' note:

　　·Bear in mind you should only eat the flowering shoots of the garden pea, Pisum sativum. Don't try to cook with the flowering shoots of sweet peas from your flower garden — they're poisonous.