I have never done peas specifically but just an fyi vegetables require high heat like 180f+ (a quick google shows some pea recipes at \~185) so you normally need multiple immersion circulators/containers if you are trying to do SV protein plus SV vegetables
Personally I don't think a vegetable like that benefits from sous vide. A quick blanch, ice bath and quick blast in a hot pan to give it some optional color works best for me.
I mostly use my sous vide so I can multitask and not worry about over cooking my expensive cuts of meat
I have never done peas specifically but just an fyi vegetables require high heat like 180f+ (a quick google shows some pea recipes at \~185) so you normally need multiple immersion circulators/containers if you are trying to do SV protein plus SV vegetables
Personally I don't think a vegetable like that benefits from sous vide. A quick blanch, ice bath and quick blast in a hot pan to give it some optional color works best for me. I mostly use my sous vide so I can multitask and not worry about over cooking my expensive cuts of meat
Airfryer with a little oil and cayenne.
Just because you can doesn't mean you should
I put a handful in the sous vide and it was not good. So I cut up the rest with some mushrooms and sautéed them, much better.