415 green pea recipes

One-pot Italian chicken and rice baked with tomatoes, olives, pimentos, and green peas. The rice toasts golden before baking and absorbs all the pan juices.

The key to the subtly balanced flavors in this dish is using very fresh produce. Walnut sized new red potatoes from a farmers market work best.

Peas, carrots, pimentos, and green pepper in a creamy chicken broth and mushroom soup sauce, topped with piped mashed potatoes and baked golden. Shepherd's pie vibes.

Veal ragout simmered with carrots, celery, potatoes, peas, tomato paste, garlic, and marjoram. A classic one-pot stew with golden-browned veal in a rich, savory gravy.

Gingered snow peas stir-fried with mushrooms, scallions, sherry and soy sauce. Quick Asian-style vegetable side dish ready in 15 minutes.

Sweet potato salad with crushed pineapple, green peas, and fresh parsley tossed in creamy dressing. A no-cook vegetarian side dish ready in 15 minutes.

Turkey scaloppine with green peas in a white wine and pureed tomato sauce with sage. A light, quick Italian-style turkey breast dinner ready in 30 minutes.

Vegan Hoppin' John salad with black-eyed peas, brown rice, spinach, and a simple vinegar dressing. A cold, plant-based twist on the Southern New Year's classic.

Seafood paella this style is a streamlined, home-kitchen riff on the Spanish classic. Rice, chicken, and seafood mingle with red pepper, tomato, and jalapeno for a weeknight one-pan dinner.

Tuna casserole with dill cream sauce, peas, and golden biscuit topping. A cozy one-dish bake using pantry staples that comes together in under an hour.

Potato curry (Aloo Matar) with cumin, mustard seeds, turmeric, coriander, and cayenne, simmered until tender and finished with yogurt and green peas. A classic Indian vegetarian dish with whole spice flavor.

Brown rice summer salad with tarragon vinaigrette, fresh vegetables, peas, and pimentos. Low-fat, no-mayo, and served cold. A make-ahead side dish for hot weather meals.

A classic Russian vinaigrette salad with roasted beets, boiled potatoes, carrots, green peas, dill pickles, and a tangy mustard-vinegar dressing. Served chilled as a hearty side dish.

This was a big hit at our house: only a little strip was left along one edge of the casserole! I used nonfat mayonnaise, and bet that nonfat yogurt would work just as well to cut down on fat. I was out of peas, so used corn. And I used leftover chicken instead of turkey. Save this one for a neat way to use up your leftover Thanksgiving turkey.

Vegan penne pasta with fresh Roma tomatoes, snow peas, mushrooms, and a hit of tamari and cayenne. A veggie-loaded weeknight dinner ready in 35 minutes.

A delicious and tasty dish made with yellow split peas, spinach and a variety of spices.