Cook the peas Bring water and ¼ cup kosher salt to a boil in a large pot over high. Prepare a large bowl of ice and water. Add English peas to boiling water; cook until crisp-tender, 4 to 5 minutes.
Shock in ice water Remove sugar snap peas using a spider or a slotted spoon; place in ice bath. Repeat boiling and shocking process with English peas and snow peas, boiling each separately until crisp-tender and vibrant green, 4 to 5 minutes for English peas and about 1 minute for snow peas, adding both to bowl of ice and water. Let pea mixture cool in ice bath 2 minutes. Drain peas, and pat dry.
