In the summer fresh peas are so delicious. You can substitute frozen if you don't have the fortitude for shelling.
Serves 4
3 cups peas, blanched
1 cup heavy cream
1 tablespoons butter, cut into pieces
2 tablespoons grated mozzarella
2 tablespoons grated parmesan
½ teaspoon fresh thyme leaves. crushed
Preheat oven to 425F
In an 8-inch baking dish, add the peas, cream, and butter. Sprinkle liberally with salt and pepper. Stir to combine. Sprinkle with mozzarella, parmesan, and thyme leaves. Place in oven and bake about 12-15 minutes or until cheese is melted, golden and bubbly. Remove from oven, allow to rest about 5 minutes and serve.
How to Blanch:
Bring a pot of water to a boil - enough water to immerse the peas while cooking. Prepare a bowl of ice water and set aside.
Snap off the stem end of the pea pod and pull it towards the tip Otherwise, open the pods and remove the peas.
Once all of the peas are shelled, drop them into the pot of rapidly boiling water. Let them cook for just 1 1/2 minutes. Drain the peas in a colander and place the colander into the ice bath. This will stop the pas from cooking. Once cool, about 2 minutes, drain and set aside. This can be done in advance and peas can be used up to 24 hours later.