I would cook the peas in lots of salted boiling water until just tender. Immediately put them in a ice bath to keep them green. Rather than putting them through a blender or food processor, I would puree them with an old fashioned food mill. If you don't have a fine blade, you could then press through a fine sieve or China cap.
Francesca is the former Assistant Editor of food52 and believes you can make anything out of farro.
I've found that it sometimes helps to add a little cream. It (obviously) thins the puree a bit and cuts the starch factor.
Frozen sweet or petite peas are much less starchy than "fresh" peas that are not perfectly fresh.
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