It’s springtime, y’all! So—sauté these peas in butter with onions, and a hit of red-pepper flakes, and your kitchen will fill with the smells of this wonderful season. It’ll put you and your guests in a happy mood and put a spring in everybody’s step.

　　

Ingredients

serves 6

　　1 pound fresh shelled peas or frozen peas, thawed

　　Kosher salt and freshly ground black pepper

　　2 tablespoons butter

　　1/2 small onion, finely chopped

　　1/4 teaspoon crushed red-pepper flakes

　　

Step 1

If you’re using fresh peas, cook them in a pot of boiling salted water for 3 or 4 minutes, until just tender. Drain in a colander. (If using frozen peas, skip this step.)

　　

Step 2

Melt the butter in a large sauté pan set over medium-high heat. Add the onion and red-pepper flakes, and cook, stirring, until the onion is tender, about 4 minutes. Pour in the cooked or thawed frozen peas, and sauté until heated through, about 3 more minutes. Season with salt and pepper.

　　Reprinted with permission from The Neelys' Celebration Cookbook by Pat and Gina Nelly. Copyright © 2011 by Pat and Gina Nelly with Anna Volkwein. Excerpted by permission of Knopf, a division of Random House, Inc. All rights reserved.Pat and Gina Neely are restaurateurs, best-selling authors, popular speakers, and hosts of the Food Network hit series Down Home with the Neelys. They recently opened their first New York City restaurant, Neely's Barbecue Parlor. They live with their daughters in Memphis, where they enjoy cooking at home with family and friends.Ann Volkwein is a best-selling food and lifestyle author based in New York City and Austin, Texas. Her previous books include: The Arthur Avenue Cookbook, Chinatown New York, Mixt Greens (with Andrew Swallow), and, with Guy Fieri: Diners, Drive-Ins, and Dives; More Diners, Drive-Ins, and Dives; and Guy Fieri Food.