28 Fun and Seasonal Recipes for Fresh Peas

The combination of fresh peas with mint yield a harmonious and nutritious side dish. Peas are in the legume family, and these vegetables are typically high in protein and fiber, yet low in fat and cholesterol. Because they're higher in protein than many other types of vegetables, they're a good source of protein in vegetarian diets.

Smoky ham hocks enrich the broth, yielding a delicious pot of field peas. Try smoking your own hocks--they will yield roughly double what you'll get from store-bought hocks.

The lightly pickled relish will keep up to two days in the refrigerator. Corn muffins with honey butter would make a great accompaniment.

To shred the romaine, stack the leaves; then roll up lengthwise and slice crosswise. This is known as a chiffonade. Serve with ham, pork, or chicken.

This quick and simple side dish comes together with just fresh peas, unsalted butter, fresh thyme, and lime juice, plus a little salt and pepper.  It's a fast, nutritious side that's perfect for weeknight suppers.  

Chopped pancetta and onion add a salty bite to this easy spring side dish.  The peas taste best when fresh, but you can prepare frozen peas this way too.  

With fresh herbs, butter and a little salt and pepper, these steamed sugar snap peas turn into a sensational side dish in under 12 minutes.

Peas, mint, and garlic that have been freshly harvested make this vegetable side dish a taste of spring.

Lady peas are smaller, sweeter, and more tender than most peas. If you can't find them, look for fresh black-eyed, purple-hull, pink eye, or crowder peas. In a pinch, substitute cooked dried peas, and proceed with step 2.

Banyuls vinegar is cask aged but smoother and less oaky than sherry vinegar. Sub a milder vinegar, like Champagne or white wine, that won't compete with the earthiness of the peas.

This pretty side dish makes a nice accompaniment to salmon or a simple roast chicken. Using all three types of peas makes it special, but it's also delicious with any single type or two combined.

Right before serving, grind fresh pepper straight into the serving bowl--you want that spicy burst mingling with the sweet smell of melting butter.

Sugar Snap Peas with Mint are a wonderful use for spring garden vegetables. This side dish is simple and quick to prepare and adds freshness to your menu.

Fresh herbs and plenty of lemon juice and lemon zest are the ticket to this vibrant and citrusy dish.  Serve with oven-baked chicken, grilled chicken, or fish.  

Dress up a mess of humble field peas with this 4-ingredient side dish that packs a punch of flavor.  Simmered okra pods and spicy andouille sausage make this recipe a perfect pairing for down-home dishes like fried chicken, hamburger steak, and meatloaf.  

Serve this salad warm, at room temperature, or chilled for maximum versatility. Leftovers make an easy and satisfying lunch.

Pair this pleasantly tart side-dish risotto with roasted salmon or halibut. Garnish with long strips of lemon rind and fresh tarragon sprigs, if desired.

If you're lucky enough to get your hands on a bunch of freshly picked field peas, this simple soup will let their unique, earthy flavor shine. While most varieties of field peas can be used interchangeably in recipes, we recommend using lady peas (also called Lady Cream peas) here because they produce a clear, not cloudy, potlikker.

Serve this soup warm or at room temperature for a first course, or with a salad for a light meal.

Make this wonderful light salad with a mixture of almost any pea or shell bean, including fava beans, butter beans, or field peas.

Fresh spring produce needs little embellishment, although a quick toss with bacon never hurts.

Frozen peas make this pasta especially fast, but shelled fresh peas are wonderful too; cook in boiling water 2 to 3 minutes before making the filling.

For an easy side that's ready in less than 15 minutes, try Sauteed Snow Peas and Peppers. Only 3 ingredients are needed to enhance the fresh flavors of snow peas and red bell pepper.

This refreshing, nutrient-packed summer soup features ultra-light flavors from fresh peas and English cucumbers, with French bread cubes to thicken and fresh mint leaves to add lively flavor.  

Add color and nutrients to this quick and easy pasta dish by adding fresh peas to the sauce.  Chopped ham pairs perfectly with the peas and lends extra protein and salty flavors to the pasta, making it a satisfying and filling meal.  

Delicate green lady peas are perfect in this summer side. If you can't find them, sub any field pea, such as pink-eye or crowder.

Farmed mussels are a sustainable choice. If you can't find fresh peas, use frozen.

"A perfect showcase for the early-season peas, this toast can be an appetizer, a first course, or a light main course," says chef Joshua McFadden of Ava Gene's in Portland. "A layer of fresh sheep's cheese, sweet and mild, would be so nice with the peas, but I also use my go-to cheese topping, whipped ricotta."