When it comes to feeding our families, there’s one vegetable we rely on most: the mighty little pea. Whether they’re fresh or frozen, peas take very little time to cook, so they’re a nearly instant way to add earthy sweetness to all sorts of dishes. Pea soup? Yes. But also pea-mint pesto, curried peas, peas in omelets, salads, dips, pasta, and more.
-
RecipePea and Scallion Soup
This fresh-tasting soup has a bit of texture to it. Add bread or a sandwich, and it’s a super-simple, homey lunch. Strain it, and it’s a silky, refined first course. It’s delicious chilled, too. -
RecipePea-Mint-Sunflower Seed Pesto
Slightly thicker and chunkier than traditional basil pesto, this is great tossed with pasta or spread on crostini. If using thawed frozen peas, skip the blanching and shocking step. -
RecipeButtered Peas and Lettuce with Tarragon
Braised peas and lettuce is a classic French dish that can be a first course or a side dish; it goes well with lamb or fish. -
RecipeCurried Peas and Tofu
This fragrant, mildly spiced curry studded with soft cubes of tofu makes a satisfying vegetarian meal when wrapped in naan and served with rice, couscous, or quinoa. -
-
RecipePea and Goat Cheese Omelet
This omelet is unusual in that it's folded on the plate, rather than in the skillet, so that the peas don’t roll out when you move it. Although it’s less fussy this way, it still wows as a light dinner or brunch, served with salad and toast. -
Recipe新鲜的豌豆沙拉配姜米沙醋汁
With its bright Asian dressing and crunchy cucumber and radish slices, this colorful salad is a wonderful warm-weather first course. It also keeps well, making it ideal for picnic fare or lunch the next day. Skip the blanching step if you’re using thawed frozen peas. -
RecipePea and Artichoke Dip
Here’s a new take on the classic baked artichoke dip. It may be retro, but it’s always the first to go at parties. Peas give it a beautiful color and texture. Serve with chips or crackers. -
RecipeCreamy Linguine with Peas, Ham, and Sage
Peas are a perfect match with ham and cream, and together, they create a fast but luxurious sauce. If you don’t like sage, feel free to leave it out or substitute another herb, such as thyme or tarragon. -
