I am terrible at getting home and cooking the fresh produce that day (other than when I get zucchini blossoms!) but the green peas have been surprisingly forgiving. Next time, though, I intend to buy them day of and cook right away. It was only a day later that I had these for dinner:
I blanched them, then reheated with a little butter and fresh chopped mint, plus a few leaves of parsley. At the last minute I decided to throw in some feta that needed to be used up. I straight up inhaled this.