4 cups fresh or frozen lady peas (Frozen lady peas may be labeled as zipper peas at an international farmers' market.)
¼ cup chopped fresh basil
¼ cup chopped fresh flat-leaf parsley
¼ cup chopped fresh mint leaves
¼ cup finely chopped shallot (from 1 small shallot)
1 tablespoon grated lemon zest plus ¼ cup fresh juice (from 2 lemons)
¼ cup extra-virgin olive oil
1 tablespoon Dijon mustard
1 ½ teaspoons kosher salt
½ teaspoon crushed red pepper
Steps:
Bring a large pot of water to a boil over medium-high. Add peas; reduce heat to medium, and simmer until peas are tender, 20 to 25 minutes.
Meanwhile, stir together basil, parsley, mint, shallot, lemon zest and juice, olive oil, mustard, salt, and pepper in a large bowl.
Drain peas and let cool, about 15 minutes. Transfer peas to bowl with dressing, and toss to coat. Serve immediately.
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