Spicy Orecchiette With Tuna, Peas, and Lemon
Orecchiette—Italian for "little ears"—cup high-quality canned tuna in this fiery recipe, while peas add a little brightness.
Risotto with Spring Peas, Ham, and Fontina Cheese
Using Fontina instead of Parmesan makes this simple risotto extra creamy. Frozen peas will work, but now that we have access to fresh peas it will be even better.
Spring Salad of Asparagus, Ramps, Snap Peas, and Peas, with Poached Egg and Lemon Zest Vinaigrette
It's hard to find a better representation of spring than this beautiful green salad. Whatever green vegetables you can find get blanched and shocked in ice water, dressed with a simple vinaigrette, and topped with a poached egg.
Carrot, Pea, and Mint Salad
Carrots and peas are often served together hot, so why not try them together cold in this springtime salad? Mint, honey, and lemon juice provide a simple dressing.
Pickled Spring Peas
These pickled peas are wonderful because they lose none of their pea essence in the pickling process. Instead, they just gain a vivid tartness. Use them in pasta or to garnish soup.
Basmati Rice and Pea Pilaf (Peas Pulao)
In this pilaf, basmati rice is flavored with cloves, cinnamon, green chilies, and cumin powder. The peas add contrast with delicious bursts of sweetness.
Seared Cod with Peas, Pancetta, and Wilted Lettuce
Petits Pois à la Française is a classic, if unusual, dish. It features ham or bacon and peas—sometimes cooked with onions, stock, or cream. But it's always accentuated with that one ingredient that makes it "à la française": lettuce. It may sound crazy, but it's so good
Chicken Risotto with Lemon, Asparagus and Peas
If you don't have homemade chicken stock on hand, it's worth making it for this recipe. It'll take longer, but it's worth it.
Potato and Pea Curry with Yogurt, Cumin, and Ginger
This recipe pairs the peas and potatoes with cumin, yogurt, ginger, cayenne, coriander, and a little bit of asafetida—dried and powdered tree resin that is one of the most distinct South Indian flavors.
Cheesy Grits with Spring Vegetables
Grits practically beg to be topped with a saucy accompaniment, something that'll ooze extra flavor. This is exceedingly easy to do in the spring, when sweet, tender green vegetables are at their finest.
Make-Ahead Pea Soup with Shallot, Lemon, and Parmesan
Not to be confused with the thick-as-fog, sits-in-your-stomach-like-a-brick winter-time version, this pea soup is subtle and light, fragrant with lemon and mint. If you're not serving it right away, immediately cool it over an ice bath to preserve the color.
Skillet Ground Lamb with Asparagus, Peas, and Tzatziki Sauce
Lamb is seasoned with coriander and cayenne, paired with fresh peas and asparagus, and topped with a creamy yogurt sauce in this easy one-skillet recipe.
Potato and Pea Curry (Aloo Matar)
This Indian dish features a mixture of potatoes and peas. It's comforting, filling, and completely vegetarian.
Peas and Carrots Salad with Goat Cheese and Almonds
The key to making this recipe work is getting the freshest peas and cooking them correctly. Perfectly cooked peas should have tight, smooth skins that pop under pressure from your tongue, filling your mouth with their intensely sweet flavor.
Pasta Salad with Peas and Pesto
Fresh herb pesto makes a flavorful dressing for a springy pasta salad studded with green peas. Chopped walnuts add delicious crunch and fresh lemon juice brightens it up.
Lamb Sausage with Pea Purée and Pea Sprouts
It's surprisingly easy to whip up a batch of pea purée. Just cook the peas until warm in some water, drain, and toss into a food processor with some seasoning and a little of the cooking liquid, and you're done. Here, it's paired with lamb sausage cooked up in a skillet.