This method of cooking is especially suited to mature peas.
Bring to a boil in a medium saucepan:
      2 cups large shelled fresh peas (about 1 pound unshelled per cup)
      2/3 cup chicken stock
      1/4 cup finely chopped scallions
      1 tablespoon butter
      1/4 teaspoon sugar (optional)
      Pinch of salt
Reduce the heat and cover the pan. Simmer, stirring occasionally, until the peas are tender, 15 to 25 minutes, depending on their size and maturity. Season with:
      Salt and ground black pepper to taste
      Finely minced fresh parsley