“Mi cuit”: {18m} @ {70°C} (via Modernist Cuisine). This heightens their sweetness and removes some of the raw fibrousness, but they remain delicate and nearly raw in texture. I usually cook peas this way in situations where they’d usually be quickly blanched.
For purée: blanch for ~3m.
{1 pound} of pods will yield about {1} cup or {150} grams of shelled peas