Get Sweet on Fresh Spring Peas with Our Favorite Recipes

poached chicken sandwiches with peas and radishes
Photo: Con Poulos

Brilliantly green, a bowl of peas is a delightful thing. After a pat of butter anda shower of mint, all you really need to enjoy them is a spoon. Since they are so simple to prepare, it's easy to forget that there are more ways to use peas than the reflexive drop-and-boil. To honor the familiar legume, we've collected our best recipes for peas.

Much aswe love frozen peas (they're always in season!), each yearwe wait for spring when fresh peas come into season. Peas have strong qualities in terms of their ingredient game. Their iconic color adds instant vibrance to any dish. Their famed sweetness is a contrast for neutral, tart, or herbal flavors. And their distinctive pea-texture—soft after an initial pop—makes them as good intact as they are smooshed. Finally, they are so easy to prepare: Cooked in minutes, peas come to the rescue when time is tight.

And those are the so-called English peas, whose pods we discard. Fresh sugar snap peas, with their flattened, edible pods and tiny green pearls inside, are another delicacy. Snap peas are a tonic in any dish that needs a quick fix: risotto, pasta, and bruschetta are brought to life by their emerald freshness. And peas have other secrets up their green sleeves: Their edible tendrils and young leaves are a delicious bonus, adding crunch and whimsy wherever they land. If you grow your own, pea shoots are a cut-and-come again pleasure.

If you're ready to enjoy in-season English peas, sugar snaps, snow peas, and even pea shoots, these recipes are where you'll want to start.

01 of 20

Snap-Pea Grain Salad

Marinated Snap-Pea-and-Celery Salad
Nico Schinco

They're not only sweet and easy to love, peas are also a solid source of plant-based protein. When you eat them with rice or wheat, you get the nine essential amino acids. Made with farro, this quick grain salad brings wheat together with snap peas, scallions, and fresh mint. A lemon-Dijon dressing is the finishing touch.

02 of 20

Sweet-Pea-and-Onion Frittata

Sweet-Pea-and-Onion Frittata
Nico Schinco

English peas star with goat cheese and sweet onions in this versatile recipe that's great for breakfast, brunch, lunch or dinner. The frittata takes just 25 minutes to make, it slices easily, and a topping of pea shoots makes it extra special.

03 of 20

Dry-Fried Snow Peas and Scallions

Dry-Fried Snow Peas and Scallions
Nico Schinco

If peas sometimes seem too mild and sweet, try this bold preparation of snow peas. They're dry fried (no oil), then tossed with toasted sesame oil, chili-garlic sauce, soy sauce, and scallions.

04 of 20

Shiitake and Snap-Pea Risotto

sugar snap peas risotto

The meaty texture and full-bodied flavor of earthy shiitake mushrooms is emphasized by a splash of soy and complemented by the sweetness of bright sugar snap peas in this filling entrée.

05 of 20

Deviled Eggs with Peas and Ham

deviled eggs with ham and peas topped with fresh pea shoots
Pippa Drummond

Perfect for a family of Dr. Seuss lovers (regardless of age), these deviled eggs are not green but the peas are, and yes, there is ham! You can use frozen peas for ease of preparation.

06 of 20

Little Gems, Asparagus, and Peas with Creamy Mustard Vinaigrette

Little Gems, Asparagus, and Peas with Creamy Mustard Vinaigrette
Con Poulos

This salad is just like spring on the plate. The crunch of crisp little gem lettuces accentuates gentle peas and fresh asparagus. The mustard in the creamy vinaigrette wakes up every mouthful.

07 of 20

Wild Salmon with English Peas and Mustard Beurre Blanc

Johnny Miller

When you want to make dinner a little more special, this is the dish to prepare: In addition to being vibrant and beautiful, it's also elegant, delicious, and easy. Blanched English peas are scattered around a simple roasted side of wild salmon. Beurre blanc, served on the side, is basically a warm vinaigrette made with butter instead of oil. Finish with a sprinkling of chives and—if you have them—a few flowering pea shoots.

08 of 20

Pea, Almond, and Ricotta Spread

pea and almond hummus
Con Poulos

Like a verdant version of hummus, this spring-like spread features English peas and almonds, with ricotta for extra creaminess and lemon zest for freshness.

09 of 20

Spring-Greens Tonic

Kate Mathis

Simmer this wholesome bowl of spring goodness for a nourishing return to simplicity. Spring onions with mint, tarragon, and bay perfume the gentle broth where new potatoes and sugar snap peas add comfort and crunch.

10 of 20

Gnocchi with Peas and Egg

Gnocchi with Peas and Egg
Ren Fuller

For an easy spring-like dinner, transform store-bought gnocchi with a vivid sauce of peas and arugula, then top the dish with a soft-cooked egg. Bon appétit!

11 of 20

Grilled Peas with Toasted Coconut

grilled peas with toasted coconut
Armando Rafael

Who needs edamame? Instead, grill fresh farmers' market peas in the pod for this seasonally delicious riff on the classic Japanese finger food.

12 of 20

Fava Beans with Snap Peas and Mint

John Kernick

Fava-and-peas is a classic late-spring combination that brings a green party to a plate. Aromatic mint lightens the smooth richness of the beans.

13 of 20

Pea-Pesto Handkerchiefs

pea pesto handkerchiefs pasta in bowl with spoon
Chris Simpson

These gorgeous pocket squares (made from quick-cooking lasagna sheets) carry a velvety emerald coating with every mouthful you fork up.

14 of 20

Poached Chicken Sandwiches with Peas and Radishes

poached chicken sandwiches with peas and radishes
Con Poulos

Why don't we put peas in our sandwiches more often? For a playful picnic interpretation of a plateful of peas with chicken, slide them with comforting poached chicken between slices of good bread with snappy radishes.

15 of 20

Crispy Grain Salad with Peas and Mint

crispy grain salad peas mint
Louise Hagger

A gorgeous, gluten-free salad features steamed millet and quinoa, flash-fried to bring out their nuttiness. The wholesome grains are tossed with green peas and pea tendrils in a vinegar and lemon-sharp dressing, heavy on the herbs.

16 of 20

Roasted-Chicken Bread Salad with Peas

Roasted-Chicken Bread Salad with Peas
Johnny Miller

Here's your new chicken dinner, complete with sides. Roast and carve the bird, then whisk together a warm, lemony dressing using the pan juices. Toss it with cubes of toasted rustic bread, English peas, and snap peas, and arrange everything together. Finish with a garnish of pea shoots.

17 of 20

Snap-Pea and Melted-Leek Tartines

snap pea and melted leek tartines
The Ingalls

Cooking leeks slowly brings out their best, melting quality. The silky leeks complement the textured crunch of sugar snap peas atop fluffy ricotta and toasted sourdough slices.

18 of 20

Potato, Snap Pea, and Pea-Tendril Salad


There are as many potato salads as there are days in a year, and this vibrant version will become a favorite. Bacon bits, sharp shallot, and the soft pop of sugar snap peas pair beautiful the comforting texture of new potatoes.

19 of 20

Tagliatelle with Mashed Peas and Pecorino

Johnny Miller

Think of this dish as a grown-up version of noodles with butter. English peas, mashed with sautéed shallots, are dotted throughout the ribbons of pasta, providing sweetness against the rich backdrop.

20 of 20

Ham Fried Rice with Snow Peas

ham and snow-pea fried rice in a white and blue pot with a wooden spoon
Gieves Anderson

Leftover rice is transformed by a quick frying with garlic and ginger, bits of ham, and the all-important crunch and color of snow peas.

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