At the Market: 5 Recipes Using Fresh Spring Peas

By: Kelsey Vala
Related To:

It’s not very often that we get fresh peas. I don’t think I ever even tried young, fresh peas until last year when I was helping a friend make a light and refreshing chilled pea soup for a crowd. We shelled bushels of pea pods -- each pod containing a single row of imperfectly-sized, pale green peas. Though some labor was required, shelling the peas was the best way to guarantee true freshness, and the taste was worth it.

What I did eat a lot of growing up were mealy, yellowish peas from a can and frozen peas mixed with perfect cubes of carrot that often left me wondering drearily, “ Is there a world beyond steamed peas?

But now it’s spring, and this verdant vegetable is moving beyond the confines of a simple, bland side dish. Gardens are bearing pea pods full of plump little chlorophyllous gems ready to star in pastas, dips, salads and soups. Fresh peas are a seasonal pleasure -- an assurance that spring is finally here.

Here are 5 recipes to take advantage of spring peas:

Fresh shelled peas are briefly poached and then tossed with pasta in a lemony cream sauce.

Minimalist

Minimalist

Crab and Pea salad

Photo by: Evan Sung for The New York Times

Evan Sung for The New York Times

This pea salad is studded with chunks of crab and aromatic herbs. Serve in lettuce cups for an elegant appetizer.

SWEET PEA DIP Michael Symon Cooking Channel Shelled Peas, Kosher Salt, Ricotta Cheese, Lemon, Parmesan Cheese, Mint Leaves, Olive Oil, Grilled Bread

Photo by: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved.

Matt Armendariz, 2014, Television Food Network, G.P. All Rights Reserved.

Young peas are whipped together with sheep’s milk ricotta and Parmesan, making the perfect cheesy dip for grilled bread.

Peas and mint reminds us of the beloved British side dish called mushy peas, but this textured salad gets dressed in vinaigrette and tossed with pistachios and salty feta.

This vivid pea soup is bright green, refreshing and nothing like the split pea alternative.

Keep Reading

Next Up

Crowd-Peasing Recipes Using 3 Varieties of Spring Peas

Get easy Spring peas recipes and ideas for appetizers, side dishes and entrees using English peas, snap peas and snow peas on Cooking Channel.

At the Market: 5 Unexpected Asparagus Dishes

Here are some new, unexpected asparagus recipes from Cooking Channel.

Food to Get You in the Mood for Spring!

Cooking Channel's Nadia G. designed a solid spring menu you can get really sink my teeth into.

Sifted: French Toast Grilled Cheese + The Trendiest Spring Ingredient

Get Cooking Channel's take on the best in food news, recipes and more from around the web, including the best spring brunch recipes.

Sifted: Colorful Spring Recipes + Black and Pink Cookies

Get Cooking Channel's take on the best in food news, recipes and more from around the web, including the best spring brunch recipes.

5 Foods to Spring Clean Your Diet

Many of spring’s specialties have added health benefits that make them must-haves on your plate. Try these 5 foods to spring clean your diet.

Sifted: Spring Recipe Inspiration + Must-Try Grilled Cheese Sandwiches

Get Cooking Channel's take on the best in food news, recipes and more from around the web, including spring recipes and ideas for National Grilled Cheese Month.

On TV

Chuck's Eat the Street

10:30am | 9:30c

Chuck's Eat the Street

11:30am | 10:30c

Unique Eats

12pm | 11c

Unique Eats

12:30pm | 11:30c

Unique Eats

1pm | 12c

Unique Eats

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c

Carnival Eats

8:30pm | 7:30c

Carnival Kings

9:30pm | 8:30c
On Tonight
On Tonight

Seaside Snacks & Shacks

10pm | 9c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Kings

1:30am | 12:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c
What's Hot
What's Hot

Man Fire Food

New Episodes, Wednesdays 9|8c

So Much Pretty Food Here