Fresh peas should not be shelled until just before they are needed for cooking.
Look them over carefully after shelling, taking out any tendrils that may be mixed with them.
Wash and cook until tender in a covered pan in just enough boiling water to prevent scorching.
Add salt just before cooking is completed.
Young peas will cook in ten to twenty minutes but those that are more mature require a longer time.
Most of the water should have cooked away.
If any remains, drain carefully.
Let the peas stand in the drainer over hot water.
Melt the butter, add salt and pepper and the drained peas.
Mix well, reheat.