16 Spring Pea Recipes

Dress up the humble green pea with earthy sliced mushrooms and assertive onion rings, then cook it all together in a luscious creamy dressing. A few dashes of nutmeg give it a festive flare. This dish tastes like a special occasion, but it comes together quickly enough for a weekday supper.

Dress up fresh spring peas with salty feta cheese and citrusy sumac for a delightfully different preparation. The creamy cheese contrasts beautifully with the light snap of boiled peas and plenty of spice will entice even picky eaters to clean their plates.

In the United Kingdom, fish and chips or savory pie often comes with a side of mushy peas. While many recipes call for frozen green peas, the traditional version uses marrowfat peas. Find them at any British market or order them online for this homey, slightly sweet vegetable dish.

The fresh sweetness of English peas makes a delightful addition to basil pesto. Toss linguini or other thin pasta with some diced ham and the pesto for a lovely, filling spring supper. This recipe calls for frozen peas, but fresh works just as well. Pesto freezes well, so feel free to make a double batch.

Serve this herbaceous pea puree atop crostini or crackers for a light and fresh appetizer that will start any party off on the right foot. It also tastes great as a side dish or dip, particularly with smoked fish. Garnish with fresh mint leaves for an especially pretty presentation.

To dress up frozen green peas, look no further than this creamy preparation that makes an easy-but-satisfying side dish. This recipe comes together quickly with ingredients you likely have on hand, and tastes great with a little mild cheddar cheese or Parmesan added in.

For a simple and delicious picnic salad, reach for fresh or frozen green peas. It looks as pretty as it tastes with crunchy shredded carrot, sweet red bell pepper, zesty red onion, and crisp celery. A creamy ranch dressing brings it all together. Add a little chopped bacon and hard-boiled eggs for a little protein.

Nothing beats a warm bowl of split pea soup on a drizzly evening, and this slow-simmered version with ham will really hit the spot. Lots of spices add depth and ham gives it a hearty element that turns this soup into a meal. This recipe includes instructions for both the stovetop or the slow cooker, so you can choose your preferred method.

When you have a taste for green pea soup but don't have all day, try this quicker version. It uses frozen green peas instead of dried split peas, which require soaking before use. If you have leftover ham, this soup makes a great way to use it up.

Hit the farm stand for tender sugar snap peas and carrots that braise gently in butter and garlic to create a quick and tasty side dish. Try to get a bunch of young carrots that come in about the same size, since you'll cook them whole in this recipe. Heritage varieties in a range of colors look especially nice.

For a crunchy, spicy, Thai-flavored snack, try these addictive peas. When roasted, they take on a texture that tastes similar to nuts. They make a nutritious snack and will last for several weeks in a tightly-sealed container.

Yes, you can have your peas and drink them too! This fresh spring cocktail uses sugar snap peas, organic vodka, tart lemon juice, tarragon for an herbal element and a little honey for sweetness. Serve it at a patio happy hour for a unique tipple.

Snow peas have a natural sweetness that contrasts beautifully with velvety butter and bright lemon. They cook very quickly—don't boil them for more than a minute or two or they lose their crunch. Add some slivered almonds for a nice, nutty flavor.

This delicious potato salad combines the starchy vegetable with fresh green peas and creamy hard-boiled eggs for a slightly different twist on a classic picnic dish. Green peas add a nice vegetal element to the dish that sets it apart from the crowd. Adjust the amount of mayonnaise and sour cream for a creamer or drier texture, as you prefer.

Frozen peas and jarred artichoke hearts, fresh lemon juice, and a whole lot of dill make a speedy and different green pea side dish that originates in the islands of Greece. If the amount of dill comes off as too assertive for you, feel free to reduce it or use dried dill, which has a milder flavor.

Canned petite green peas get the royal treatment in this hearty casserole with a buttery cornbread topping. It layers hard boiled eggs, canned peas, cream of mushroom or celery soup, and mild cheese for an old-school recipe that works just as well today. If you don't have cornbread crumbs, any bread crumbs will do.