17 Recipes Featuring Green Peas, our Favorite Spring Veg
Peas don't have to be a side dish; we love to add them to everything we're cooking this spring. Here are 17 of our favorite ways to work 'em into your favorite dishes.
Gentl & Hyers1/17Pappardelle with Chicken Ragù, Fennel, and Peas
You’ll still get that velvety consistency from this lighter ragù, but this recipe won’t take you all day to make.
- Alex Lau2/17
Salmon on Greens with Wasabi Peas
Greens keep things fresh and crunchy, and the ponzu sauce coats all of the leaves with citrusy flavor in this salmon recipe. If you can’t find Little Gems, use romaine hearts or any other sturdy lettuce you like.
- Alex Lau3/17
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.
- Julian Broad5/17
Fava Bean and Pea Salad with Poppy Seed Dressing
Can’t find favas? Double up on peas. No pea shoots? Use mâche or baby spinach instead.
- Gentl & Hyers6/17
Green Garlic and Pea Soup with Whipped Cream
The key to a vibrant green (not khaki) soup: Bring the water up to a boil quickly over high heat, and err on undercooking the peas to preserve their color.
- Danny Kim7/17
Split Pea Soup
If you want to make this split pea soup but you don’t have a ham bone, use two ham hocks instead.
- Peden & Munk8/17
Fish and Chips with Minty Mushy Peas
The two-step potato frying method is supported by science: The first phase cooks the potato through, without adding color; the second fry creates a golden, crunchy exterior.
- Nicole Franzen9/17
Fregola with Green Peas, Mint, and Ricotta
We remixed pasta e fagioli, turning the brothy pasta into a welcome party for our favorite seasonal triumvirate: peas, mint, and ricotta.
- 10/17
Toast with Lemony Pea Mash
Preserved lemon gives this mash intense pops of salty-citrusy flavor. Scoop out the flesh and pith from the lemon and use only the peel.
- Hirsheimer & Hamilton11/17
Minty Pea Soup
This is a far cry from army-green split pea soup. Cooking the peas briefly retains their vibrant color, and the addition of fresh herbs keeps the finished soup looking and tasting bright. Delicious warm or chilled, it's a springtime staple. This is part of BA's Best, a collection of our essential recipes.
- Gentl & Hyers12/17
Ricotta Gnocchi with Asparagus, Peas, and Morels
The only thing that could make this ricotta gnocchi recipe better is if it was a no-knead dough. Oh wait, it is. Then it's perfect.
- Hirsheimer Hamilton13/17
Pea Pancakes
Topping these fresh blini-like pancakes with smoked salmon would make an ideal appetizer for a party.
- Hirsheimer Hamilton14/17
Pea, Asparagus, and Fava Bean Salad
With favas, you have two choices. Buy fresh, or buy frozen ones at Middle Eastern markets.
- 15/17
Strawberry, Almond, and Pea Salad
A sweet and crunchy salad that tastes 1000 times better when using in-season ingredients.
- Hirsheimer Hamilton16/17
Chawan Mushi with Shrimp and Spring Peas
If you've never made a savory custard, now's the time. Start with this minimal and delicate Japanese version, studded with fresh peas and tender shrimp.
- Condé Nast Entertainment17/17
Michael White's Pea Pansotti
If you can’t find guanciale, use an equal amount of chopped bacon or pancetta in its place.