Recipes with Peas

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

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.

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).

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

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.

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

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.

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

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.

Top simply seasoned cod fillets with a fresh spring relish of peas, shallots, capers, lime juice, oregano, and red pepper.

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.

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.

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.

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.

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.

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.

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.

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.

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

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

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

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.

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

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

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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

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

You can use any short pasta in place of the ziti.

Incorporating green peas into this tasty summer snack not only reduces the amount of fat but also adds sweetness and further brightens the green color.

Sometimes you just want pure, homey comfort. Our version hits all the flaky, creamy, potato-rich notes of the classic but is much lighter in calories and sodium

If you can find them, use shelled fresh English peas instead of frozen.

Farmed mussels are a sustainable choice. If you can't find fresh peas, use frozen.

Nothing denotes spring better than freshly shelled green peas. Sweet, crisp, and light years different from anything in the frozen food aisle, shelled English peas are a garden treasure to behold. If you can avoid eating them all on the spot in your garden, try this extremely fresh, bright, light gazpacho.

For an easy side that's ready in less than 15 minutes, try this pea and pepper combination. Only 3 ingredients are needed to enhance the fresh flavors of snow peas and red bell pepper.

Hit up the farmers' market for the freshest spring veggies. You can also try the dish with shrimp, salmon, or pork in place of chicken.

Get a jump on the season with reliable freezer staples—artichokes and english peas—and turn out a supersimple, delicious, spring-inspired dish.

Stir up your weeknight meal routine by serving up this 20-minute dish starring succulent shrimp.

This dish gives you that delicious seared, slightly smoky taste that you enjoy in a good Chinese restaurant but are the results from your own wok.

Crisp sugar snap peas, radishes, and shallots combine for a beautiful side salad and an interesting twist on slaw.

Asian flavorings elevate this veggie side dish. A splash of delicious Gingery Orange Sauce gives just the right amount of tang.

If your herb garden is going strong, you can snip parsley and chives fresh from the source. Tarragon is worth seeking out for this dish; its anise notes are the distinguishing flavor.

Sautéed snap peas, pancetta, and shallots make a speedy but sophisticated accompaniment to seared scallops.

Two teaspoons of wasabi powder, found near the soy sauce in your local grocery store, adds the right amount of spice and makes these steamed snap peas a delight to eat.

Taste the snap and crunch of springtime in this easy weeknight pasta dish.

The fresh, vibrant flavors of sweet peas and peppery cress meld beautifully in this simple pasta dish. If you can't find orecchiette, small shell pasta is a good substitute.

Mascarpone cheese, unsalted chicken stock, and 1/3-less-fat cream cheese create a smooth and creamy sauce that pairs beautifully with asparagus, herbs, peas, and pappardelle pasta.

Floral lemon zest (but no tart juice) allows the sweet pea flavor to shine. Chop mint, grate lemon rind, and crumble cheese while the peas cook. Serve with panini or other sandwiches, grilled chicken, or pork chops.