1,542 pea recipes

Ground chicken or turkey with peas, a 3-ingredient skillet dinner crumbled and cooked in one pan, then spooned over rice or noodles. Lean, fast, and endlessly easy to season your way.

If you're not in the mood for meat, try this scrumptious dish made with black eyed peas, squash, chili peppers and corn.

Penne pasta with chickpeas, canned tomatoes, and a double hit of basil tossed with parmesan. A pantry-friendly vegetarian pasta dinner ready in 30 minutes.

This is the basic recipe for cooking lentils or beans. Many southern and southwestern regional recipes call for cooked lentils or beans to be stirred gently into a dish near the end of cooking. Therefore, it may be a good idea ot make them a day ahead and have them ready when you begin the actual cooking.

Stove-top cream of pea soup: a 30-minute vegetarian soup of fresh or frozen green peas pureed with butter, onion, and milk. Six ingredients, one pot, supremely simple.

One of the better known dishes of Uttar Pradesh cuisine, this is a favorite at occasions ranging from a wedding buffet to a family picnic. It goes exceptionally well with Deep Fried Wheat Bread, a raita and Pumpkin with Onions and Fenugreek.

Whole pea soup with fresh tarragon, pureed silky smooth from soaked green peas, stock, and carrot. A simple vegetarian soup with just five ingredients and herbaceous depth.

A simple slow cooking recipe that will have a hearty soup ready to be eaten when you get home from work.

Turnip soup simmered in chicken consomme with bright green peas and buttery croutons. A light, elegant French-style starter that highlights an underused root vegetable.

This is an easy recipe with some great flavor. Next time I will have rice instead of pasta, and I think it will be yummy too.

Pasta with Peas Asparagus Butter Lettuce and Prosciutto recipe

Creamy bow tie pasta tossed with flaked smoked salmon, sweet green peas, scallions, and chives. A cozy, elegant dinner for two in just 25 minutes.

Vegan split pea soup loaded with sweet potato chunks and broccoli florets in a silky puréed base with dill and plum tomatoes. Naturally fat-free and protein-packed, this plant-based bowl is pure cold-weather fuel.

Creamy mushroom and pea sauce with white wine, Parmesan, and a rich butter-cream base. Toss with your favorite pasta or spoon over rice for a fast, elegant weeknight dinner.

West Indian rice and peas turns vegan with crisp tempeh, coconut-toasted brown rice, and black-eyed peas simmered with bay. Cinnamon, chile, and bell pepper bring Caribbean warmth.

Black-eyed pea and rice salad with a Dijon red wine vinaigrette, grated carrot, and fresh herbs. A make-ahead vegetarian salad served at room temperature.