If you’ve been seeing vibrant green spring peas at your local farmers market and want some recipe inspiration, read on for eight delicious options.
This vibrant green of this dish and the brightness of the lemon flavor will reinforce that spring has arrived. It’s a great dish to throw together after a busy workday, and the rich, creamy Ricotta sauce will win over every member of the family.
Buttered eggs noodles and peas are the base for a delicious orange-vermouth chicken in this flavor bomb of a dish.
For this simple but flavorful side, Rach sautees rainbow carrots in olive oil, adds fresh spring peas, green onion and chicken stock. She tops with chopped tarragon before serving.
First up, we have a relatively traditional pasta carbonara, but with the addition of asparagus and peas to lighten and brighten the flavor.
This dish really couldn’t be more simple. Just crisp up some prosciutto in a pan, add peas, then chicken stock or your cooking liquid of choice, and simmer. Done!
This traditional and simple stew features large chunks of potato, onions and carrots and either lamb or beef chuck, with peas added at the end. Simple perfection.
For this soup, Rachel starts by sauteeing leeks in coconut oil, then adds veggie broth. She then adds lots and lots of peas and asparagus and only cooks for a few minutes until the veggies are tender. Then, she purees half the soup, and leaves the other half whole for some texture, and serves with a garnish of parsley. How easy and healthy is that!
This Moroccan-inspired skillet dinner is both delicious and nutritious. Homemade rice pilaf is fleshed out with Meyer lemon, raisins and saffron-infused chicken stock. The pilaf is then topped with poached chicken, toasted almonds, and blanched peas and green beans.
What’s your favorite way to cook peas? Share below, and watch Rach make her delicious Ricotta and peas pasta below: