Remove the stem ends from the peas, then blanch in well-salted boiling water for 30 seconds. Immediately transfer to ice bath and cool completely. Drain and transfer to a covered container. Label, date and refrigerate.
To serve, place a pat of whole butter into a saute pan over high heat, and melt the butter. Add the blanched peas and season with salt and pepper. Cook, tossing until heated through. transfer to the warm plate and serve.