Vegetarian Times recently featured a recipe for shell peas grilled whole in the pod and eaten like edamame – a genius idea that I immediately wanted to try. Luckily I had a mess of peas from the CSA sitting in the crisper, and I had been feeling kind of lazy about shelling them.
So instead, I blanched them whole in boiling water for about two minutes, drained, tossed with olive oil, salt and pepper, wrapped them in a foil packet and put them on the grill on medium for about 20 minutes, pulling back the foil to toss them occasionally.
When all the peas looked shriveled and some were starting to brown and caramelize, I took them off the grill and let them cool a bit. We sat on the porch and feasted on them, pulling each pod through our teeth to scrape out the peas and then tossing the empty pods in a bowl bound for the compost. It was a fun and tasty snack that would be a great cookout appetizer alongside chips and salsa.