Cooking with Peas | Cooking Light

1603 Sautéed Snap Peas with Ricotta Salata and Mint

Photo: Iain Bagwell

Fresh peas are the star of these healthy and tasty recipes. Peas are lovely additions to salads, stir-fries, pizzas, soups, and more. Use snow, snap, and shelling peas in a variety of tasty dishes that will have every member of your family asking you to "Pass the peas, please!"

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Green Pea and Parsley Hummus

Photo: Jennifer Causey

View Recipe: Green Pea and Parsley Hummus

Make good use of frozen green peas to create this creamy spread infused with parsley, olive oil, garlic, and lemon juice.

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Pea Pappardelle Pasta

Photo: Jennifer Causey

View Recipe: Pea Pappardelle Pasta

Sugar snaps, green peas, and pea shoots enrich this dish with sweet flavor and a bounty of pleasing textures. Look for pea shoots at your local farmers market or Asian market, or substitute watercress.

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Pea and Wasabi Dip

Photo: Jennifer Causey

View Recipe: Pea and Wasabi Dip

This blend is a zippy alternative to hummus; serve with crudités or crackers. Sweet green peas offset the kicky heat of wasabi (which you'll find on the Asian foods aisle).

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Garden Greens Pizza

Photo: Greg Dupree

View Recipe: Garden Greens Pizza

This springtime pie taps into some of the season's superior produce for a vibrant, fresh take on pizza.

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All the Green Things Salad

Photo: Hector Manuel Sanchez

View Recipe: All the Green Things Salad

This salad is full of lovely textures ranging from crunchy to creamy. You can make the zippy lemon dressing and blanch, drain, and chill the peas and asparagus up to 2 says ahead, but combine all the elements shortly before serving to preserve the color of the avocado and the crunch of the greens.

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Indian-Spiced Pea Fritters

Photo: Jennifer Causey

View Recipe: Indian-Spiced Pea Fritters

Whole-wheat panko, green onions, garam masala, and mashed green peas form the base of this easy weeknight supper.

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Pork Stir-Fry with Snow Peas

Photo: Jennifer Causey

View Recipe: Pork Stir-Fry with Snow Peas

A great stir-fry uses only 2 or 3 vegetables in the base, insuring all elements shine through as well as leaving enough room in the pan for a good sear.

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Pasta with Pea Puree

Photo: Jennifer Causey

View Recipe: Pasta with Pea Puree

We swap traditional red sauce for this light spring pasta, which delivers fresh flavor thanks to green peas, Parmesan, and fresh mint.

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Spiced and Seared Flank Steak with Carrot Mash and Snap Peas

Photo: Hector Manuel Sanchez

View Recipe: Spiced and Seared Flank Steak with Carrot Mash and Snap Peas

Steak, peas, and carrots are a familiar trio, and usually not very exciting. Here, each element is transformed: a smoky spice rub on seared flank steak, crispy snap peas brightened with rice vinegar, and a silky carrot mash. Chop the carrots to about 1/4-inch pieces so they cook through evenly, otherwise the mash may have a few lumps. The grain of the meat refers to the direction of the muscle fibers (in flank steak, they run lengthwise). Cut across the grain, or across the width of the steak, to break up the fibers for slices that are tender, not tough.

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Cod With Herbed Pea Relish

Photo: Jennifer Causey

View Recipe: Cod With Herbed Pea Relish

Here's a quick and easy dish: Top simply seasoned cod fillets with a fresh spring relish of peas, shallots, capers, lime juice, oregano, and red pepper. The result? A healthy dinner you've made in just minutes.

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Herby Pea and Lemon Pasta Salad

Photo: Jennifer Causey

View Recipe: Herby Pea and Lemon Pasta Salad

This verdant pasta salad signals a fantastic start to spring with a shower of fresh herbs. Mini shell pasta and peas are a perfect pair—the pasta serves as a kind of catcher's mitt for the sweet, bright green peas. You could also use orecchiette, an ear-shaped pasta that serves the same purpose.

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Ricotta and Sweet Pea Toasts

Photo: Jennifer Causey

View Recipe: Ricotta and Sweet Pea Toasts

Blend fresh or frozen green peas with creamy ricotta and mint for a quick spread on toasted baguette slices. Double the mixture to spread on sandwiches or your morning toast, or use as a dip for whole-grain crackers.

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Creamy Linguine with Peas, Carrots, and Prosciutto

Photo: Jennifer Causey

View Recipe: Creamy Linguine with Peas, Carrots, and Prosciutto

Cream cheese makes this sauce impossibly creamy, coating the noodles with all kinds of silky goodness. The microwave technique we use for the prosciutto crisps it beautifully in less than 2 minutes, with less cleanup than stovetop or oven methods. If you’d rather skip that step, you could tear it into pieces or strips and toss with the pasta. A shower of shaved Parmesan echoes the salty notes of the prosciutto and makes a big impact with every bite; for the biggest flavor boost, go with Parmigiano-Reggiano.

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Pea, Tomato, and Bacon Gnocchi

Photo: Jennifer Causey

View Recipe: Pea, Tomato, and Bacon Gnocchi

Sweet peas, salty bacon, and slightly acidic tomatoes complete this colorful skillet main. Chop the bacon first, as we do, or cook whole slices until crisp, remove from the pan, and crumble. A faster alternative to pasta, gnocchi sear beautifully, meld well in a skillet sauté, and plump into tender pillows when added to soup.

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Creamy Lemon Orzo with Peas and Shrimp

Photo: Jennifer Causey

View Recipe: Creamy Lemon Orzo with Peas and Shrimp

We apply the risotto cooking method to pasta instead of rice for an easy, comforting main dish.Toasting the orzo in oil coats the grains so they will absorb the stock slowly and release their starches into the sauce. This happens quickly—just 15 minutes compared to the 20 to 30 minute preparation of most risottos. Cream cheese adds body and a luxurious creaminess. Shrimp and peas are a delicious duo, but you could substitute any combination like mushrooms and asparagus, chicken sausage and spinach, or parboiled butternut squash and pecans.

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Chicken and Gnocchi Dumpling Soup

Photo: Jennifer Causey

View Recipe: Chicken and Gnocchi Dumpling Soup

Homey and hearty chicken and dumplings has never been faster or easier, thanks to store-bought gnocchi. Browned bits from the seared chicken thighs create a rich base for the soup. Frozen green peas cook instantly, keep well, and add a fresh, springy note to any dish any time of the year.

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Andrew Zimmern's Grilled Corn and Snap Pea Salad

Photo: Christopher Testani

View Recipe: Grilled Corn and Snap Pea Salad

You can assemble this salad the day before you plan to serve it, but toss in dressing just before serving to keep Zimmern's salad as crisp as he intended.

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Grilled Shrimp Skewers with Charred Asparagus and Snap Peas

Photo: Jennifer Causey

View Recipe: Grilled Shrimp Skewers with Charred Asparagus and Snap Peas

Reserve some marinade to serve as the sauce, saving time and uniting flavors. For extra charred flavor, cook the veggies in a cast-iron skillet directly on the grill instead of the stovetop.

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Green Pea and Asparagus Soup with Poached Eggs and Toast

Photo: Jennifer Causey

View Recipe: Green Pea and Asparagus Soup with Poached Eggs and Toast

Light, lovely, and lush, this egg-topped soup is all you need for a well-rounded spring supper.

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Asparagus and Peas with Warm Tarragon Vinaigrette

Photo: Dylan plus Jeni

View Recipe: Asparagus and Peas with Warm Tarragon Vinaigrette

Fresh spring produce needs little embellishment, although a quick toss with bacon never hurts.

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Pan-Seared Tilapia with Sweet Pea Puree

Photo: Jennifer Causey

View Recipe: Pan-Seared Tilapia with Sweet Pea Puree

This lightly sweet, herby puree radiates with spring flavor and color.

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Mini Bow Ties with Bacon and Peas

Photo: Jennifer Causey

View Recipe: Mini Bow Ties with Bacon and Peas

Finishing your peas and carrots is exponentially more exciting when bacon is involved. In fact, almost every dish is more exciting when bacon comes to play, so feel free to swap your family's favorite veggies into this versatile pasta.

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Sauteed Sugar Snap Peas with Chile, Lemon, and Mint

Photo: Jennifer Causey

View Recipe: Sauteed Sugar Snap Peas with Chile, Lemon, and Mint

Mint adds a fresh finish to this side dish, but fresh chopped thyme or oregano leaves will also pair well with the snap peas.

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Spring Beet and Pea Salad

Photo: Jennifer Causey

View Recipe: Spring Beet and Pea Salad

Use your best olive oil to indulge both your veggies and your palate.

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Blistered Snap Peas with Fish Sauce Vinaigrette, Roasted Cashews, and Basil

Photo: Hector Sanchez

View Recipe: Blistered Snap Peas with Fish Sauce Vinaigrette, Roasted Cashews, and Basil

This dish is the perfect side to a variety of grilled meats and seafood, but you may love it even more served over steamed rice with extra chopped cashews for a light and healthy one-bowl meal.

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Beets, Snow Peas, and New Potatoes With Garlic-Parsley Skordalia

Photo: Iain Bagwell

View Recipe: Beets, Snow Peas, and New Potatoes With Garlic-Parsley Skordalia

Skordalia is a traditional Greek garlicky puree enriched with potatoes, nuts, and bread. The skordalia base can be made up to 3 days ahead; stir in the yogurt just before serving. Skip bland crudités (baby carrots, celery sticks) and try earthy beets infused with cinnamon, red potato wedges, and crisp sautéed snow peas. In addition to a dip, you can use the skordalia as a spread for sandwiches or crostini.

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Kritharoto (Orzo Pasta) with Peas, Lemon, and Feta

Photo: Iain Bagwell

View Recipe: Kritharoto (Orzo Pasta) with Peas, Lemon, and Feta

Chervil is a much-loved herb in Greece, where it's called myronia. If unavailable, substitute 7 tablespoons fresh parsley plus 1 tablespoon fresh tarragon. You can also sub 1/2 teaspoon freshly ground black pepper for Maras. Serves 6 as a main course or 12 as a meze.

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Shrimp and Snap Pea Shumai

Photo: Christopher Testani

View Recipe: Shrimp and Snap Pea Shumai

Shumai (pronounced "shoe-my") are pretty open-faced, purse-shaped dumplings. Though there are no seams to seal and the shape is generally free-form, it does take a little finesse. If you can't find round gyoza skins, cut square wonton wrappers into 3- or 3 1/2-inch circles with a biscuit cutter.

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Green Pea Pesto Crostini with Prosciutto

Photo: Brie Passano

View Recipe: Green Pea Pesto Crostini with Prosciutto

Offering a bright pop of color and requiring next to no prep time, these tasty little toasts are equally ideal for special spring gatherings and casual afternoon snacking. You can assemble them up to 45 minutes before serving and they won't sog out.

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Minty Pea Soup with Parmesan Croutons

Photo: Dylan + Jeni

View Recipe: Minty Pea Soup with Parmesan Crouton

Bright mint brings a pop of freshness to this spring soup while creamy Greek yogurt adds a slight tang. Top with homemade croutons, and you’ve got a light springtime soup that’s ready in less than 30 minutes.

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Creamy Tuna Noodle Casserole with Peas and Breadcrumbs

Photo: Jennifer Causey

View Recipe: Creamy Tuna Noodle Casserole with Peas and Breadcrumbs

We love the old-school feel of this skillet supper. If you can't find whole-wheat panko, sauté fresh whole-wheat crumbs until crisp.

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Sweet Pea Crostini with Ricotta

Photo: Brian Woodcock

View Recipe: Sweet Pea Crostini with Ricotta

Making your own ricotta is incredibly simple and doesn't require special equipment. Our microwave trick is foolproof. The pea mixture is quick and easy to make, but you can also mix it up ahead, along with toasting the bread, so that you can simply assemble the crostini when you are ready to serve.

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Spring Pea Salad with Creamy Curry Dressing

Photo: Jennifer Causey

View Recipe: Spring Pea Salad with Creamy Curry Dressing

Wonderful flavor comes from Madras curry powder—it's bold but not too heavy. If you can only find regular curry powder, start with half the amount we call for.

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Sweet Pea Soup with Yogurt and Pine Nuts

Photo: Jennifer Causey

View Recipe: Sweet Pea Soup with Yogurt and Pine Nuts

Tony Chittum, chef of Washington, D.C.’s venerable Iron Gate restaurant, plays up the pea’s classic status by pairing it in a velvety pureed soup with one of its friendliest partners: fresh mint. We love this dish at room temp, though Chittum serves his version chilled. Frozen green peas can also work: Thaw first in cold water.

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Chili-Garlic Shrimp with Coconut Rice and Snap Peas

Photo: Jennifer Causey

View Recipe: Chili-Garlic Shrimp with Coconut Rice and Snap Peas

This recipe yields enough shrimp for three globe-trotting meals: a fragrant Thai-inspired sauté, a cool Mexican-style salad, and a quick Chinese stir-fry.

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Soba Noodle Salad with Pork, Snap Peas, and Radishes

Photo: Jennifer Causey

View Recipe: Soba Noodle Salad with Pork, Snap Peas, and Radishes

Lemon juice, sugar snap peas, and fresh mint bring bright flavor to this main-dish salad.

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Cashew Chicken Wheat Berry Salad With Peas

Photo: Squire Fox

View Recipe: Cashew Chicken Wheat Berry Salad With Peas

The thigh meat lends an especially moist, rich flavor, but you can use any leftover chicken.

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Recipes with Peas

1 of 57

Green Pea and Parsley Hummus

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Pea Pappardelle Pasta

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Pea and Wasabi Dip

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Garden Greens Pizza

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All the Green Things Salad

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Indian-Spiced Pea Fritters

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Pork Stir-Fry with Snow Peas

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Pasta with Pea Puree

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Spiced and Seared Flank Steak with Carrot Mash and Snap Peas

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Cod With Herbed Pea Relish

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Herby Pea and Lemon Pasta Salad

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Ricotta and Sweet Pea Toasts

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Creamy Linguine with Peas, Carrots, and Prosciutto

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Pea, Tomato, and Bacon Gnocchi

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Creamy Lemon Orzo with Peas and Shrimp

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Chicken and Gnocchi Dumpling Soup

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Andrew Zimmern's Grilled Corn and Snap Pea Salad

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Grilled Shrimp Skewers with Charred Asparagus and Snap Peas

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Green Pea and Asparagus Soup with Poached Eggs and Toast

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Asparagus and Peas with Warm Tarragon Vinaigrette

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Pan-Seared Tilapia with Sweet Pea Puree

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Mini Bow Ties with Bacon and Peas

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Sauteed Sugar Snap Peas with Chile, Lemon, and Mint

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Spring Beet and Pea Salad

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Blistered Snap Peas with Fish Sauce Vinaigrette, Roasted Cashews, and Basil

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Beets, Snow Peas, and New Potatoes With Garlic-Parsley Skordalia

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