We can already see the first signs of spring in the markets. This exciting season brings us fresh fava beans, green almonds, green garlic, asparagus and peas, just to name a few.

I grabbed a couple of bags of fresh shelled English peas when I saw them at the market and I came up with two quick and tasty recipes.

The first is a French-inspired recipe, in which fresh peas are steamed over Romaine lettuce. The second is Italian in spirit, where mashed peas are mixed with hand-dipped ricotta and served over fresh pasta.

The texture of fresh peas is firmer than any frozen variety, and they’re sweeter and simply better. And they’re rich in minerals, vitamins and anti-oxidants

You can't win them all, though. My son Uri has aready announced: “I’m still not eating peas."

Well, more for us!

Check out these recipes and more on Haaretz.com's Food and Wine page