28 Fun and Seasonal Recipes for Fresh Peas
The humble pea is inexpensive to buy and easy to grow, and lends itself well to a variety of dishes. From field peas and snow peas to English peas and sugar snap peas, these recipes highlight the very best flavors that peas have to offer. Fresh peas can be steamed, sauteed, served on toast (move over, avocados!), marinated into a zesty cold salad, pureed into soup, and so much more. Explore our collection of fresh pea recipes for unique ideas to cook with this warm weather garden staple.
Fresh Peas with Mint and Green Onions
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.
Fresh Peas with Spicy Pepper Relish
The lightly pickled relish will keep up to two days in the refrigerator. Corn muffins with honey butter would make a great accompaniment.
Fresh Peas with Lettuce
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.
Peas with Lemon and Thyme
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.
Spring Peas with Pancetta
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.
Steamed Sugar Snap Peas
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.
Heirloom Tomato Salad With Fresh Lady Peas
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.
Marinated Field Peas
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.
Three Peas with Leeks, Mint, and Cream
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.
Peas and Potatoes with Bay Leaves and Black Pepper
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
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.
Snap Peas with Herb Butter
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.
Field Peas with Okra and Andouille Sausage
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.
Potato, Chicken, and Fresh Pea Salad
Serve this salad warm, at room temperature, or chilled for maximum versatility. Leftovers make an easy and satisfying lunch.
Lemon Risotto with Peas, Tarragon, and Leeks
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.
Field Peas in Herbed Broth Soup
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.
Fresh Pea Soup with Mint
Serve this soup warm or at room temperature for a first course, or with a salad for a light meal.
Spring Pea and Bean Salad with Shaved Pecorino Cheese
Make this wonderful light salad with a mixture of almost any pea or shell bean, including fava beans, butter beans, or field peas.
Asparagus and Peas with Warm Tarragon Vinaigrette
Fresh spring produce needs little embellishment, although a quick toss with bacon never hurts.
Pea and Fresh Mint Ravioli
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.
Sautéed Snow Peas and Peppers
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.
Fresh Pea and Garlic Gazpacho
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.
Fettuccine Alfredo with Ham and Peas
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.
Lady Pea Salad
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.
Mussels with Peas and Mint
Farmed mussels are a sustainable choice. If you can't find fresh peas, use frozen.
English Pea Toast
"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."