• 2 garlic cloves, smashed with flat side of a knife
• 2 tablespoons unsalted butter
• 2 cups shelled fresh peas (2 to 2 1/2 pounds in pods)
• 2/3 cup water
• 1 teaspoon fresh thyme
• 1/2 teaspoon salt

Cook garlic in butter in a heavy saucepan over moderately low heat, stirring, until garlic turns pale golden, about 2 minutes.
Add peas, water, and thyme and simmer briskly, uncovered, stirring occasionally, until liquid is evaporated and peas are tender, 8 to 10 minutes. Stir in salt and season with pepper.