To feature peas as separate course, you can steam them over lettuce leaves, an old French recipe. Here is a modern adaptation from British food writer Jane Grigson that includes spring onions and tender spring lettuce.
1 small head tender lettuce, such as Boston or bibb, rinsed and separated into leaves
6 chopped spring onions
1 Tablespoon chopped parsley
1/2 teaspoon Kosher salt
4 Tablespoons butter, cut in small pieces
¼ cup water
1 pound shelled peas
2 small carrots, peeled and chopped
Fresh-ground black pepper
Layer a pan with lettuce leaves and then onions. Add parsley, salt, butter, water, peas and carrots. Cover and cook slowly for 20 minutes. The water should be almost completely evaporated. Season with a pinch of sugar and a little pepper. Serve the peas with the lettuce and juices from the pan.