29 Recipes that'll Make You Want to Eat Your Peas
From a classic pea soup to an inspired cocktail (really!), these are our favorite ways to eat our peas.
Alex Lau1/29Spring Minestrone Verde with Pistachio Pesto
Step 1: Prep this simple soffritto and nutty pesto. Step 2: Make beautiful, clean soups on a whim.
- Peden & Munk2/29
Pea and Little Gem Salad with Farro and Pecorino
This spring salad can be made with pretty much any grain and firm grating cheese you like.
- Michael Graydon & Nikole Herriott3/29
Wilted Greens Soup with Crème Fraîche
When things in the crisper drawer aren’t looking so crisp anymore, make this soup. It gets its bright green color from peas!
- Alex Lau4/29
Chopped Spring Salad
This dressing is also great as a dip, and most of the vegetables listed here can be left in bigger pieces and treated as crudités instead.
- Condé Nast Entertainment5/29
Michael White's Pea Pansotti
If you can’t find guanciale, use an equal amount of chopped bacon or pancetta in its place.
- Peden & Munk6/29
Fish and Chips with Minty Mushy Peas
You can't have fish and chips without mushy peas. It's a fact.
- Jeremy Liebman7/29
Snap Pea Salad with Coconut Gremolata
Who says gremolata has to have parsley and lemon? No one who’s tried this crunchy Thai-influenced riff.
- Peden & Munk8/29
Snap Peas and Green Beans with Arugula-Mint Pesto
When not using this pesto to dress this very green salad, you could schmear it on just about any sandwich, or stir it into scrambled eggs.
- Hirsheimer Hamilton9/29
Pea Pancakes
Topping these fresh blini-like pancakes with smoked salmon would make an ideal appetizer for a party.
- Christopher Testani10/29
Ragout of Lamb and Spring Vegetables with Farro
This elegant stew can be made up to the point that the farro goes in; cool, then cover and chill up to 2 days.
- Hirsheimer Hamilton13/29
Chawan Mushi with Shrimp and Spring Peas
The light and delicate broth is a perfect match for sweet peas.
- Hirsheimer & Hamilton15/29
Herbed Pea "Sauce"
You'll want to spoon this over everything, but it's particularly good over fish.
- 17/29
Pea Spaetzle with Mint, Chives, and Tomatoes
Spaetzle's easy to make—and you don't even need a pasta machine.
- Hirsheimer Hamilton18/29
Pea, Asparagus, and Fava Bean Salad
Fava beans are a little extra effort, so if you're in a hurry just leave them out and bump up the amount of peas.
- Peden + Munk19/29
Poached Eggs over Scafata
If ever there was a dish to make vegetables and eggs look (and taste) decadent, this is it. Cooking the spring produce in olive oil delivers deep, luxurious flavor. You’ll want some toast.
- Gentl & Hyers20/29
Ricotta Gnocchi with Asparagus, Peas, and Morels
Chef Nemo Bolin at Cook & Brown Public House in Providence, RI, turned us on to the technique for this streamlined, no-knead gnocchi dough.
- Julian Broad21/29
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.
- Michael Graydon + Nikole Herriott22/29
Stir-Fried Pea Shoots
You can find pea shoots at Asian markets and some specialty markets, too. Look for those with firm, bright green leaves, a sign of freshness.
- Gentl & Hyers23/29
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.
- Marcus Nilsson24/29
Creamy Summer Slaw
Raw broccoli is made for slaw. It’s sweet and crunchy—and can be dressed hours in advance.
- Michael Graydon + Nikole Herriott26/29
Snap Pea Salad with Burrata
Burrata is similar to mozzarella, but creamier. It's a great match for spring peas.
- 27/29
Creamed Peas and Onions
Peas and onions are a classic holiday duo. Relying on frozen ones, along with a quick béchamel, is a smart move on a busy day of cooking.
- 29/29
Strawberry, Almond, and Pea Salad
Just three or four main ingredients can make a satisfying seasonal salad.