Known locally as estirabecs or tirabeques, these legumes differ from traditional peas because they are eaten whole, including the pod. The pod is flat, thin, and has a texture similar to an extremely delicate green bean. Their presence at market stalls is a clear sign of the changing season, although their availability is strictly limited.

In the kitchen, experts recommend very short cooking times to maintain a crunchy texture. The most common preparations include a quick sauté with olive oil and garlic, or adding them during the final minutes of cooking rice or pasta dishes.