He took the dish away and replaced it with gnocchi tossed with fresh peas, Parmigiano-Reggiano and mushrooms.

WSJ: Chef Carla Hall on Learning to Love Food in Italy | Traveler's Tale

But the fresh peas off the plant is definitely one of her favorites.

NPR: Vegetable Gardening On A Budget

If you can't find good fresh peas, use frozen ones.

WSJ: Sean Brock's Oats Risotto With Peas and Pecorino | Slow Food Fast