Elisabetta came home with a sack of pea pods, and while something else was on the stove we shelled them. And then enjoyed them, simmered with a clove of garlic, salt, and pepper. Very simple, but quite good. One can do more with peas, however:

• Risi e Bisi, or Rice and Peas:
  The feast dish of the Venetian Doges, and nobody (in Venice) could make it until they said so.
• Spaghetti coi Piselli:
  Green Peas and Yellow Pasta are a pretty combination!
• Conchiglioni Ripieni ai Piselli:
  Conchiglioni are big pasta shells, filled here with peas and ricotta. You could also do this with cannelloni (manicotti in English).
• Sformato di Piselli e Asparagi:
  A flan made with Peas and Asparagus, two of the symbols of spring.

More About Peas and The Simplest Pea Recipe of All