Recipe Roundup

99 Pea Recipes for Every Table

Shelling peas, sugar snap peas, snow peas, pea shoots…we love them all.
one of our best spring recipes Spring risotto
Photo by Chelsea Kyle, Food Styling by Anna Stockwell

Peas are friendly and sweet—and even when the star of your pea recipes comes from the freezer in the depths of winter, a few peas can give dinner (or lunch, or breakfast) a taste of springtime. Peas, whether they're fresh, frozen, or canned, are equally at home in a stir-fry, omelet, or pasta, and as comfortable alongside fresh mint as they are with smoky bacon. They add sweetness to a luscious hummus or freshness to grilled crostini. Below you'll find all the inspiration you need to work peas into your meal plan soon.

  • Three bowls of bright green pured soup topped with swirls of a darkergreen oil.
    Photo by Chelsea Kyle, food and prop styling by Ali Nardi
    1/98

    Cold Pea Soup With Herbed Oil Swirl

    Creamy, cold, and refreshing, this pretty green soup is the perfect way to start an outdoor dinner party. It feels perfect for spring—but like many of our favorite recipes, it actually starts with sweet frozen peas. Greek yogurt adds a touch of tang.

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  • Photo by Chelsea Kyle, Food Styling by Katherine Sacks
    2/98

    Spring Pea Butter with Shallot and Lemon

    Capture the flavor of peas at peak season freshness with compound butter. Slather it on a baguette right away, or freeze it so you can casually toss it into pasta or spread it onto lamb chops whenever your heart desires.

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  • Photo by Chelsea Kyle, Food Styling by Anna Stockwell
    3/98

    One-Pot Spring Pasta With Smoked Salmon

    Toss asparagus and frozen peas into boiling linguine just before the pasta has finished cooking for this 30-minute, one-pot meal. Sour cream and lemon zest combine for a sprightly sauce that complements silky smoked salmon.

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  • Photo by Christopher Testani
    4/98

    Charred Sugar Snap Peas with Buttermilk Aioli

    Thinly sliced Calabrian chiles add a fiery note to these grilled sugar snap peas. There's definitely something nice about sweet and spice—you may want to add these Italian peppers to all your favorite pea recipes.

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  • Photo by Chelsea Kyle, Food Styling by Anna Stockwell
    5/98

    Spring Risotto

    Risotto is the perfect canvas for all the spring pea varieties.

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  • Photo by Chelsea Kyle, Prop Styling by Sophie Strangio, Food Styling by Olivia Mack Anderson
    6/98

    Spring Salad With Crispy Chicken and Bacony Croutons

    The rich flavors of crispy, tender chicken and smoky bacon balance the slightly bitter notes of frisée and shaved fennel in this hearty dinner salad. Peas add a pop of sweetness and texture.

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  • Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Frances Boswell
    9/98

    Braised Leeks, Peas, and Lettuce

    When you warm lettuce in butter and wine it gets velvety and rich—a perfect foil to sweet peas. Serve it alongside slow-scrambled eggs or quiche at brunch.

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  • Photo by Con Poulos
    10/98

    Spring Green Bowls

    Broccoli rice is the base for bright toppings like fresh peas, avocados, and pickled ginger. Round out the bowl with a creamy, herby dressing and a soft-boiled egg.

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  • Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Anna Stockwell
    17/98

    Spring Pea Fish Chowder

    Sweet peas, pea shoots, and a sprinkle of lemon zest give this light, just-creamy-enough chowder an extra dose of freshness. Halibut adds the perfect sweetness to the dish.

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  • Michael Graydon & Nikole Herriott
    18/98

    Snap Pea Salad with Burrata

    Fresh cheese and snap peas newly freed from their pods are almost all you need to succeed—just add lemon, olive oil, and salt. 

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  • Photo by Chelsea Kyle, Food Styling by Katherine Sacks
    23/98

    White Pizza With Shaved Vegetables and Pesto

    Pizza need not come with a side salad. Put the salad on the pizza and never look back. 

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  • Photo by Alex Lau, Food Styling by Rebecca Jurkevich
    24/98

    Sugar Snap Pea Salad

    Come springtime, sugar snap peas are so tender and fresh it's almost a shame to cook them. We prefer slicing them thinly and eating them raw with a simple dressing, like this creamy, tangy buttermilk one.

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  • Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson
    27/98

    Gluten-Free Crab Cakes With Snap Pea Salad

    A mixture of almond meal and cornmeal takes the place of traditional breadcrumbs in these scallion- and mint-studded crab cakes. And a raw snap pea salad is just the refreshing crunchy side to turn it into a complete meal.

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  • Photo by Laura Dart and A.J. Meeker
    28/98

    Pasta Carbonara with English Peas

    Carbonara feels fancy, but the secret is that it's incredibly quick and easy to make. If your boiling, stirring, and pepper-grinding skills are top notch, you're good to go. In this recipe from Joshua McFadden, peas serve to green up the dish.

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  • Photo by Chelsea Kyle, Prop and Food Styling by Ali Nardi
    35/98

    Braised Chicken With Asparagus, Peas, and Melted Leeks

    You should be eating more chicken thighs. It's where all the flavor lives! Springy peas and asparagus accompany them in a restorative lemon-dill broth that you'll want to serve with crusty bread to sop it all up.

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  • Photo by Chelsea Kyle, Food Styling by Simon Andrews
    36/98

    Spiced Lamb Burgers With Spring Slaw

    Asparagus ribbons, sliced sugar snap peas, and red onion tossed in lemon juice are the perfect springtime toppers for these smoky-spiced lamb burgers.

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  • Photo by Alex Lau
    43/98

    Cream of Cashew Pea Soup

    Cashews lend body, creaminess, and richness to this pea soup and also make it vegan; sub almonds if you prefer.

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  • Photo by Alex Lau, Prop Styling by Amy Wilson, Food Styling by Rebecca Jurkevich
    44/98

    Charred Bean and Pea Salad

    Got green beans, wax beans, sugar snap peas, or snow peas? A short stint under the broiler softens them and imparts a light char while maintaining their snappy texture.

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  • Photo by Christopher Testani
    49/98

    Farmers Market Quinoa Salad

    Don't obsess over getting these exact ingredients. Any nut you like will work for crunch and any mix of aromatic herbs will do. Use grains that suit you and make the mix as light or substantial as you like. 

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  • Hirsheimer & Hamilton
    50/98

    Pea, Asparagus, and Fava Bean Salad

    Crispy bacon and shallots add crunch to this side of spring.

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  • Hirsheimer & Hamilton
    51/98

    Minty Pea Soup

    This is a far cry from army-green split pea soup. Cooking fresh peas briefly retains their vibrant color, and the addition of fresh herbs like mint and parsley keeps the finished soup looking and tasting bright. Delicious warm or chilled, it's a springtime staple.

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  • Andrea Chu
    52/98

    Salmon with Snap Peas, Yellow Peppers, and Dill-Pistachio Pistou

    A pistou—chunky with pistachio, green onion, and dill—adds fragrance, flavor, and texture to these salmon fillets nestled on a bed of crunchy sugar snap peas. 

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  • Kimberley Hasselbrink
    53/98

    Spring Pea And Pea Shoot Omelet

    With soft goat cheese, young peas, and delicate pea tendrils, this omelet is an homage to spring. Crack the freshest eggs you can get your hands on, and relax with a newspaper or your favorite magazine.

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  • Jody Horton
    54/98

    Wild Mushroom Frittata with Cheddar, Green Onions, and Peas

    Frittatas are ideal when cooking breakfast or brunch for more than two. Preparations are minimal, they cook quickly, and frittatas are easy to portion. Wild mushrooms, peas, potatoes, and cheese are the garnishes here, but any bite-size mix of your favorites will work. 

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  • Photo by Chelsea Kyle, Prop Styling by Sophie Strangio, Food Styling by Olivia Mack Anderson
    61/98

    One-Pot Pasta Primavera With Shrimp

    This lightning-quick riff of the classic spring pasta calls for just the right amount of water that alchemically cooks down to create a silken sauce—no draining necessary.

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  • Photo by Melanie Dunea
    62/98

    Handmade Orecchiette With Mortadella and Pea Sauce

    This tiny handmade pasta is a labor of love, but you'll be glad you devoted an afternoon to fresh pasta-making once you've tasted it. The tender orecchiette is irresistible once tossed in the rich, buttery sauce studded with savory mortadella and bright peas.

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  • Photo by Joseph De Leo, Food Styling by Rebecca Jurkevich
    63/98

    Paella With Seafood

    Peas aren't the star of the show but it wouldn't be paella without them. 

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  • Photo by Christopher Hirsheimer, Melissa Hamilton
    64/98

    Toast with Lemony Pea Mash

    Preserved lemon gives this verdant pea spread intensity and memorable depth of flavor. Have you ever said that about crostini before?

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  • Photo by David Loftus
    69/98

    Green Pea and Ham Soup

    Enriched with tangy crème fraîche, this is the hearty pea soup we all crave. Top with lots of freshly ground black pepper and torn mint leaves.

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  • Lisa Hubbard
    70/98

    Pea Spaetzle with Mint, Chives, and Tomatoes

    No fancy equipment needed for this summery spaetzle. Use a coarse grater, colander, or wide perforated spoon or ladle with 1/4-inch holes to make these unfussy dumplings.

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  • Romulo Yanes
    77/98

    Paccheri and Cheese with Peas and Mint

    Hungry for a mac ’n cheese that doesn't make you want to unclasp your belt and lie down? Fontina, peas, and a crispy top are keys to this casserole that leaves you with a spring in your step.

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  • Rob Fiocca
    78/98

    Sugar Snap Pea Tempura

    Snack snack snack snack snaaack. These light and crispy tempura-battered snap peas are compulsively dippable.

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  • Photo by Allie Lehman
    95/98

    Ground Pork Menudo

    Using ground pork instead of stew meat is a practical and easy way of making menudo on a weeknight.

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  • Photo by Chris Court and William Meppem
    96/98

    Super Green Stir-Fry

    Chili bean paste, chili jam, and noodles are integral to this free form fry. Asparagus and snap peas are great, but any avalanche of veggies will do.

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