30+ Delicious Easter Pea Recipes to Brighten Your Spring Table

Easter is a time for celebration, family gatherings, and of course, food. As the season shifts and spring blooms, fresh ingredients take center stage, and peas—sweet, tender, and vibrant—become a quintessential part of the holiday feast.

Whether you’re planning a big Easter dinner or a smaller, intimate brunch, peas can elevate your meal with their natural sweetness, bright color, and versatility.

From creamy side dishes to refreshing salads, peas add a burst of freshness that complements both traditional Easter dishes and more modern creations.

In this article, we’ve gathered over 30 Easter pea recipes that range from light and healthy to indulgent and comforting. These recipes are perfect for adding variety and a pop of color to your Easter table, ensuring your guests are treated to the very best of spring.

Whether you’re cooking for a crowd or preparing a cozy family meal, these pea recipes will offer something delicious for everyone.

30+ Delicious Easter Pea Recipes to Brighten Your Spring Table

Peas are a springtime staple that deserves a place at your Easter table. With their sweet flavor, vibrant color, and versatility, they can enhance a wide range of dishes from savory sides to light salads and comforting casseroles.

With these 30+ Easter pea recipes, you’ll have plenty of options to inspire your menu and add a refreshing touch to your celebration.

Whether you stick with classic favorites or try something new, these pea recipes will bring joy and flavor to your Easter feast.

Happy cooking, and enjoy celebrating the season with these delightful dishes!

Creamy Easter Pea Salad

A refreshing and creamy Easter pea salad is a perfect addition to your spring celebrations. Combining sweet peas, crunchy vegetables, and a tangy dressing, this dish brings together all the right flavors to complement your Easter spread. It’s easy to make and can be prepared ahead of time for added convenience.

Ingredients:

• 2 cups frozen peas (thawed)
• 1/2 cup diced red bell pepper
• 1/2 cup diced celery
• 1/4 cup red onion, finely chopped
• 1/2 cup mayo
• 2 tbsp sour cream
• 1 tbsp Dijon mustard
• 1 tsp white wine vinegar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• Fresh parsley for garnish (optional)

Instructions:

1. In a large mixing bowl, combine the peas, red bell pepper, celery, and red onion.
2. In a separate small bowl, whisk together the mayo, sour cream, Dijon mustard, vinegar, salt, pepper, and garlic powder.
3. Pour the dressing over the pea mixture and stir until everything is well coated.
4. Chill the salad in the refrigerator for at least 2 hours before serving.
5. Garnish with fresh parsley before serving for an extra burst of color.

This creamy Easter pea salad is the perfect combination of fresh, crisp vegetables and a velvety, tangy dressing that makes it an irresistible side dish for Easter. Its ease of preparation and vibrant green color make it both a delicious and visually appealing addition to your holiday table. Whether served alongside grilled meats or as a standalone dish, this salad will surely be a crowd-pleaser. Plus, it can be made in advance, making it ideal for busy holiday preparations.

Sweet Pea and Mint Soup

Sweet pea and mint soup is a light and refreshing choice for your Easter meal. The natural sweetness of peas combined with the cool, fragrant mint creates a harmonious balance of flavors. This simple yet elegant soup can be served warm or chilled, making it a versatile starter or side for your Easter feast.

Ingredients:

• 2 tbsp olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 4 cups frozen peas (thawed)
• 1/4 cup fresh mint leaves, chopped
• 1 tbsp lemon juice
• Salt and pepper to taste
• A dollop of sour cream or Greek yogurt (optional)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, cooking for 3-4 minutes until softened and fragrant.
2. Add the vegetable broth and bring to a simmer. Once simmering, add the peas and cook for another 5 minutes, allowing the peas to heat through.
3. Remove the pot from the heat and stir in the chopped mint leaves and lemon juice.
4. Using an immersion blender or regular blender, puree the soup until smooth and creamy. If you prefer a chunkier texture, blend partially.
5. Season with salt and pepper to taste.
6. Serve the soup warm, garnished with a dollop of sour cream or Greek yogurt for added richness.

Sweet pea and mint soup is a delightful spring dish that embodies the fresh, vibrant flavors of Easter. The combination of sweet peas and aromatic mint brings a unique taste that’s both comforting and refreshing. It’s a wonderful light starter to balance out the richness of heavier Easter mains, and it’s equally delicious served chilled for a warm-weather option. Whether you’re enjoying it as an appetizer or a light meal, this soup is sure to bring a burst of freshness to your Easter table.

Easter Pea Risotto

Easter pea risotto is a creamy, savory dish that brings together the richness of risotto with the fresh, delicate flavor of peas. Infused with lemon zest and finished with Parmesan cheese, this risotto is a comforting, yet refined side dish perfect for any Easter celebration. Its creamy texture and vibrant green peas make it both a visually appealing and delicious choice for your holiday feast.

Ingredients:

• 1 1/2 cups Arborio rice
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 4 cups chicken or vegetable broth
• 1 cup white wine
• 2 cups frozen peas (thawed)
• 1/2 cup grated Parmesan cheese
• 1 tbsp fresh lemon zest
• Salt and pepper to taste
• Fresh basil for garnish (optional)

Instructions:

1. Heat olive oil in a large skillet or saucepan over medium heat. Add the chopped onion and garlic, cooking until softened and translucent, about 4 minutes.
2. Add the Arborio rice and cook, stirring frequently, for about 2 minutes until the rice is lightly toasted.
3. Pour in the white wine and stir until absorbed by the rice.
4. Gradually add the broth, one ladle at a time, stirring constantly. Allow the liquid to be absorbed before adding more broth. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
5. When the rice is nearly done, stir in the peas, Parmesan cheese, and lemon zest. Cook for an additional 2 minutes, allowing the peas to warm through and the cheese to melt.
6. Season with salt and pepper to taste.
7. Serve the risotto hot, garnished with fresh basil for an extra pop of flavor.

Easter pea risotto is a luxurious and comforting dish that brings the richness of creamy risotto together with the fresh sweetness of peas. The lemon zest and Parmesan cheese elevate the flavors, making it a sophisticated side dish to complement any Easter main course. Its creamy texture and vibrant color make it not only a treat for the taste buds but also a beautiful addition to your holiday table. Whether served with roast lamb, ham, or grilled vegetables, this risotto is sure to impress and satisfy guests of all ages.

Pea and Carrot Easter Casserole

This pea and carrot casserole is a comforting and hearty dish that combines the sweetness of peas and carrots with a creamy sauce and a crunchy breadcrumb topping. It’s the perfect side dish for any Easter meal, offering a beautiful balance of textures and flavors. The bright colors of the vegetables also add a lovely pop of color to your holiday table.

Ingredients:

• 2 cups frozen peas (thawed)
• 2 cups diced carrots (fresh or frozen)
• 1 can (10.5 oz) cream of mushroom soup
• 1/2 cup sour cream
• 1/2 cup shredded cheddar cheese
• 1/2 cup breadcrumbs (preferably panko)
• 2 tbsp melted butter
• 1/2 tsp garlic powder
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, combine the thawed peas, diced carrots, cream of mushroom soup, sour cream, cheddar cheese, garlic powder, salt, and pepper. Stir well to combine.
3. Transfer the vegetable mixture into a greased 9×13-inch baking dish.
4. In a small bowl, mix together the breadcrumbs with melted butter, then sprinkle the breadcrumb mixture evenly over the casserole.
5. Bake in the preheated oven for 30-35 minutes, or until the casserole is bubbling and the breadcrumb topping is golden brown.
6. Garnish with fresh parsley before serving.

This pea and carrot Easter casserole is a classic side dish that brings a sense of warmth and nostalgia to your holiday meal. The creamy sauce combined with the crunchy breadcrumb topping makes it an irresistible choice for family gatherings. It’s a versatile dish that pairs wonderfully with almost any Easter main course, from ham to roast chicken. With its simple ingredients and satisfying texture, this casserole is sure to become a favorite for years to come.

Lemon and Pea Risotto with Parmesan

Lemon and pea risotto is a zesty, creamy dish that brings together the fresh flavors of spring with the comforting texture of risotto. The peas add a natural sweetness, while the lemon brightens the dish, making it perfect for Easter. With Parmesan cheese melting throughout, this dish is rich and satisfying, yet light enough to serve alongside your holiday main courses.

Ingredients:

• 1 1/2 cups Arborio rice
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth (kept warm)
• 1/2 cup white wine
• 2 cups frozen peas (thawed)
• 1/2 cup grated Parmesan cheese
• Zest of 1 lemon
• Juice of 1 lemon
• Salt and pepper to taste
• Fresh basil or mint leaves for garnish

Instructions:

1. Heat the olive oil in a large pan over medium heat. Add the chopped onion and garlic, cooking until softened, about 3-4 minutes.
2. Stir in the Arborio rice and cook for 2 minutes, allowing the rice to lightly toast.
3. Pour in the white wine and stir until it’s mostly absorbed by the rice.
4. Begin adding the warm vegetable broth, one ladleful at a time, stirring constantly. Wait for the liquid to be absorbed before adding the next ladle of broth. Continue this process until the rice is creamy and tender, about 18-20 minutes.
5. When the rice is cooked, stir in the peas, Parmesan cheese, lemon zest, and lemon juice. Cook for an additional 2 minutes to heat the peas through and melt the cheese.
6. Season with salt and pepper to taste.
7. Garnish with fresh basil or mint leaves before serving.

This lemon and pea risotto is a bright, flavorful dish that adds a burst of springtime freshness to your Easter spread. The combination of sweet peas, tangy lemon, and creamy Parmesan creates a balance of flavors that will complement any Easter meal. The creamy risotto texture makes it feel indulgent, while the lightness of the peas and lemon keeps it refreshing and vibrant. This dish is a wonderful choice for those looking for a sophisticated side dish that still feels light and celebratory.

Easter Pea and Bacon Frittata

The Easter pea and bacon frittata is a simple yet flavorful dish that pairs the earthy taste of peas with the savory richness of bacon. With eggs holding everything together, this frittata is both satisfying and light, making it a perfect addition to your Easter brunch. It’s easy to make and can be served warm or at room temperature, making it a convenient option for a crowd.

Ingredients:

• 1 tbsp olive oil
• 4 slices bacon, chopped
• 1 small onion, chopped
• 1 cup frozen peas (thawed)
• 8 large eggs
• 1/2 cup milk
• 1/2 cup shredded cheddar cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• Fresh chives or parsley for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large oven-safe skillet, heat olive oil over medium heat. Add the chopped bacon and cook until crispy, about 5-7 minutes. Remove the bacon from the skillet and set it aside, leaving the bacon fat in the pan.
3. In the same skillet, add the chopped onion and cook for 2-3 minutes until softened.
4. Add the thawed peas to the skillet and cook for another 2 minutes, allowing the peas to warm through.
5. In a mixing bowl, whisk together the eggs, milk, cheddar cheese, salt, and pepper.
6. Pour the egg mixture over the vegetables and bacon in the skillet. Stir gently to combine, then let the eggs cook for about 2 minutes on the stovetop.
7. Transfer the skillet to the oven and bake for 15-20 minutes, or until the frittata is set and lightly golden on top.
8. Remove from the oven and allow it to cool slightly before slicing.
9. Garnish with fresh chives or parsley before serving.

This Easter pea and bacon frittata is a wonderful combination of savory, creamy, and fresh flavors. The crispy bacon adds richness, while the peas provide a burst of color and sweetness, all tied together with a fluffy egg base. It’s the perfect dish for a festive brunch or a light lunch, and it’s just as delicious served warm or at room temperature. Easy to prepare and versatile, this frittata will surely be a favorite at your Easter celebration.

Garlic Butter Peas with Parmesan

Garlic butter peas with Parmesan is a quick and flavorful side dish that showcases the natural sweetness of peas. The rich, savory garlic butter sauce, combined with the creamy Parmesan, elevates this dish to a new level of deliciousness. It’s a simple yet indulgent way to incorporate peas into your Easter feast, and it pairs perfectly with both meat and vegetarian mains.

Ingredients:

• 4 cups frozen peas (thawed)
• 3 tbsp butter
• 4 garlic cloves, minced
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley, chopped for garnish (optional)

Instructions:

1. In a large skillet, melt butter over medium heat. Add the minced garlic and cook for about 1-2 minutes, stirring constantly, until the garlic is fragrant and golden.
2. Add the thawed peas to the skillet and stir to coat them in the garlic butter. Cook for 3-4 minutes, allowing the peas to heat through.
3. Sprinkle the grated Parmesan cheese over the peas and toss to combine. Continue cooking for an additional 2 minutes, allowing the cheese to melt and coat the peas.
4. Season with salt and pepper to taste.
5. Garnish with fresh chopped parsley and serve.

Garlic butter peas with Parmesan is a wonderfully simple yet decadent side dish that adds a burst of flavor to your Easter table. The garlic butter provides a rich base, while the Parmesan brings an irresistible creaminess that perfectly complements the sweet peas. It’s an easy dish to prepare, making it ideal for a busy holiday meal, and it pairs well with virtually any main course. This dish will become a crowd favorite for its quick prep time and vibrant, satisfying flavors.

Pea and Ricotta Stuffed Puff Pastry

This pea and ricotta stuffed puff pastry is a delightful savory treat perfect for Easter appetizers or brunch. The light, flaky pastry holds a creamy mixture of peas and ricotta, accented by fresh herbs and Parmesan. It’s a visually appealing dish that’s as delicious as it is impressive, ideal for springtime gatherings.

Ingredients:

• 1 sheet puff pastry (thawed if frozen)
• 1 cup frozen peas (thawed)
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 2 tbsp fresh mint or basil, chopped
• 1 egg (for egg wash)
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Roll out the puff pastry sheet on a lightly floured surface. Cut into 4 equal squares.
3. In a bowl, combine the thawed peas, ricotta cheese, Parmesan cheese, and chopped mint or basil. Season with salt and pepper and mix until well combined.
4. Spoon the pea and ricotta mixture into the center of each puff pastry square.
5. Fold the edges of the pastry over the filling to form a pocket or parcel. Press the edges to seal.
6. Beat the egg and brush it over the top of each pastry for a golden finish.
7. Place the pastries on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until the pastry is golden and puffed.
8. Allow the pastries to cool slightly before serving.

Pea and ricotta stuffed puff pastry is an elegant, savory dish that combines the creamy, fresh flavors of peas and ricotta in a crispy, buttery puff pastry shell. It’s a perfect appetizer or side dish for your Easter brunch or dinner, offering both comfort and sophistication. The combination of fresh herbs and Parmesan adds depth to the flavor, while the flaky pastry makes it a treat for the eyes and taste buds alike. Whether you serve them as a starter or a main, these stuffed pastries are sure to impress your guests.

Spicy Pea and Chorizo Skillet

The spicy pea and chorizo skillet is a bold, flavorful dish that pairs the sweetness of peas with the rich, smoky heat of chorizo sausage. The combination of these ingredients creates a savory, satisfying meal that’s perfect for a special Easter lunch or dinner. It’s quick to prepare and packed with flavor, making it a standout dish on your holiday table.

Ingredients:

• 2 tbsp olive oil
• 1/2 lb chorizo sausage, casings removed and crumbled
• 1 small onion, chopped
• 2 garlic cloves, minced
• 2 cups frozen peas (thawed)
• 1/2 tsp smoked paprika
• 1/4 tsp chili flakes (optional, for extra heat)
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the crumbled chorizo and cook, stirring occasionally, for 5-6 minutes, until browned and crispy.
2. Add the chopped onion and minced garlic to the skillet, cooking for another 3-4 minutes until softened and fragrant.
3. Stir in the peas, smoked paprika, and chili flakes (if using). Cook for another 4-5 minutes, allowing the peas to warm through and absorb the flavors.
4. Season with salt and pepper to taste.
5. Garnish with fresh cilantro and serve hot.

The spicy pea and chorizo skillet is a bold and exciting dish that brings together the spicy, smoky flavors of chorizo with the sweetness of peas. The richness of the chorizo balances perfectly with the freshness of the peas, creating a dynamic dish full of contrast and flavor. It’s quick to make and perfect for a more casual Easter meal or as a flavorful side to pair with roasted meats. This skillet will bring a new dimension to your Easter celebration, offering something a little different while still being delicious and satisfying.

Pea and Feta Salad with Lemon Dressing

This pea and feta salad with lemon dressing is a refreshing and vibrant dish, perfect for Easter. The sweetness of peas, paired with the tangy saltiness of feta cheese, creates a balanced flavor profile. The zesty lemon dressing adds a bright and citrusy finish, making this salad a wonderful addition to your holiday spread. It’s quick, healthy, and easy to prepare, offering both freshness and richness in every bite.

Ingredients:

• 2 cups frozen peas (thawed)
• 1/2 cup crumbled feta cheese
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh mint or parsley, chopped
• 1 tbsp olive oil
• Juice of 1 lemon
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. In a large mixing bowl, combine the thawed peas, crumbled feta cheese, sliced red onion, and chopped mint or parsley.
2. In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper until well combined.
3. Pour the dressing over the salad and toss gently to combine.
4. Serve immediately, or refrigerate for up to 1 hour before serving.

This pea and feta salad with lemon dressing is a bright and flavorful side dish that adds a refreshing touch to your Easter meal. The sweetness of the peas pairs perfectly with the tangy feta, while the lemon dressing ties everything together with a burst of citrus. It’s an ideal side dish for those looking for something light and healthy but still packed with flavor. Whether served alongside grilled meats or as a stand-alone dish, this salad is sure to be a crowd-pleaser.

Creamy Pea and Potato Soup

This creamy pea and potato soup is a comforting, rich dish that’s perfect for Easter gatherings. The creamy texture of the soup is balanced by the freshness of peas and the heartiness of potatoes, making it both satisfying and nourishing. With a hint of garlic and a touch of cream, this soup is the ideal starter for a springtime meal, offering both warmth and freshness in every spoonful.

Ingredients:

• 2 cups frozen peas (thawed)
• 2 medium potatoes, peeled and diced
• 1 small onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1/2 cup heavy cream
• 2 tbsp butter
• Salt and pepper to taste
• Fresh dill or parsley for garnish (optional)

Instructions:

1. In a large pot, melt butter over medium heat. Add the chopped onion and garlic, and cook until softened, about 3-4 minutes.
2. Add the diced potatoes and vegetable broth, and bring to a boil. Reduce the heat to simmer and cook until the potatoes are tender, about 10-12 minutes.
3. Stir in the peas and cook for an additional 2-3 minutes, just to heat through.
4. Using an immersion blender or regular blender, puree the soup until smooth and creamy. If you prefer a chunkier texture, pulse it a few times.
5. Stir in the heavy cream and season with salt and pepper to taste.
6. Garnish with fresh dill or parsley before serving.

This creamy pea and potato soup is the epitome of comfort food, combining the creamy richness of potatoes with the sweet freshness of peas. It’s perfect for Easter when you want something warming yet light enough to enjoy during spring. The touch of heavy cream adds indulgence, while the fresh herbs bring an element of brightness to the soup. This is a crowd-pleasing appetizer or even a main course for a light Easter meal, guaranteed to satisfy everyone at the table.

Pea and Ham Easter Quiche

This pea and ham Easter quiche is a savory, satisfying dish that features tender peas, salty ham, and a smooth egg custard, all baked in a buttery, flaky crust. It’s perfect for brunch or as a main dish for Easter lunch. The peas add a pop of color and sweetness, while the ham provides depth and richness. This quiche is versatile, easy to prepare, and ideal for serving a crowd.

Ingredients:

• 1 pie crust (store-bought or homemade)
• 1 cup frozen peas (thawed)
• 1 cup cooked ham, diced
• 1/2 cup shredded cheddar cheese
• 1/4 cup grated Parmesan cheese
• 4 large eggs
• 1 cup heavy cream
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp nutmeg (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Place the pie crust in a 9-inch pie dish and set aside.
3. In a medium bowl, whisk together the eggs, heavy cream, salt, pepper, and nutmeg until well combined.
4. In the prepared pie crust, evenly distribute the peas, diced ham, and shredded cheddar cheese.
5. Pour the egg mixture over the peas, ham, and cheese, ensuring everything is well coated.
6. Sprinkle the grated Parmesan cheese on top for a golden finish.
7. Bake for 35-40 minutes, or until the quiche is set and lightly golden on top. A knife inserted into the center should come out clean.
8. Allow the quiche to cool for 5-10 minutes before slicing and serving.

Pea and ham Easter quiche is a wonderful blend of savory and creamy flavors that brings a touch of elegance to any Easter meal. The ham provides a savory depth, while the peas add a fresh sweetness, and the creamy custard ties everything together beautifully. It’s an excellent choice for a springtime brunch or as a main dish for Easter lunch. This quiche is easy to prepare, and its vibrant colors and rich flavor will make it a standout dish on your holiday table.

Pea and Carrot Casserole

Pea and carrot casserole is a comforting, hearty side dish that’s perfect for Easter celebrations. The sweet peas and tender carrots come together in a creamy sauce, then are topped with a golden, crunchy breadcrumb crust. This casserole is rich in flavor, with a beautiful balance of textures, and is a perfect way to incorporate vegetables into your holiday spread.

Ingredients:

• 2 cups frozen peas (thawed)
• 2 cups carrots, peeled and diced
• 1/2 cup onion, chopped
• 2 tbsp butter
• 1/4 cup all-purpose flour
• 1 cup milk
• 1/2 cup grated cheddar cheese
• 1/2 cup breadcrumbs
• Salt and pepper to taste
• 1 tbsp olive oil (for greasing)

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9×9-inch baking dish with olive oil.
2. In a medium pot, cook the diced carrots in boiling salted water for about 6-7 minutes until tender. Drain and set aside.
3. In the same pot, melt butter over medium heat. Add the chopped onion and cook for 2-3 minutes until softened.
4. Stir in the flour to create a roux and cook for another minute.
5. Gradually whisk in the milk, ensuring there are no lumps. Cook the mixture for 5-7 minutes until it thickens to a creamy consistency.
6. Stir in the peas, cooked carrots, and grated cheddar cheese. Season with salt and pepper.
7. Transfer the vegetable mixture into the prepared baking dish.
8. Sprinkle breadcrumbs evenly over the top of the casserole.
9. Bake for 20-25 minutes or until the top is golden brown and the casserole is bubbling around the edges.
10. Let it sit for 5 minutes before serving.

Pea and carrot casserole is a crowd-pleasing dish that brings the best of spring vegetables together in a comforting, creamy casserole. The combination of peas and carrots adds a lovely burst of color and sweetness, while the cheese and breadcrumbs provide a rich, satisfying contrast. This dish is a great addition to your Easter meal, offering a filling yet light vegetable side that complements a variety of main courses. It’s sure to be a favorite among family and friends at the table.

Lemon Pea Risotto

Lemon pea risotto is a vibrant, zesty dish that combines the creaminess of risotto with the fresh flavors of peas and lemon. The richness of the Parmesan and the bright acidity from the lemon make this risotto a perfect complement to any Easter main course, especially seafood or roast meats. It’s a luxurious dish that feels light yet indulgent, showcasing the best of spring’s flavors.

Ingredients:

• 1 1/2 cups Arborio rice
• 2 cups frozen peas (thawed)
• 1 small onion, chopped
• 2 garlic cloves, minced
• 4 cups chicken or vegetable broth, warmed
• 1/2 cup dry white wine (optional)
• 1/2 cup grated Parmesan cheese
• Juice and zest of 1 lemon
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large skillet or saucepan over medium heat. Add the chopped onion and garlic, cooking until softened, about 3-4 minutes.
2. Stir in the Arborio rice and cook for 1-2 minutes, allowing it to lightly toast and absorb the flavors.
3. Pour in the white wine (if using) and cook for 2-3 minutes, stirring occasionally, until the wine has mostly evaporated.
4. Gradually add the warm broth, one ladleful at a time, stirring constantly and allowing the rice to absorb the liquid before adding more. Continue this process for about 18-20 minutes until the rice is tender and creamy.
5. In the last 5 minutes of cooking, stir in the peas and lemon zest.
6. Once the rice is fully cooked, remove the risotto from the heat and stir in the lemon juice and grated Parmesan. Season with salt and pepper to taste.
7. Serve hot, garnished with extra lemon zest if desired.

Lemon pea risotto is a perfect Easter side dish that offers a balance of creamy, savory, and citrusy flavors. The sweetness of the peas pairs beautifully with the bright lemon, while the richness of the Parmesan gives the dish depth and indulgence. This risotto is light enough to pair with your favorite springtime mains, yet luxurious enough to make a statement. Its creamy texture and vibrant flavors will make it a memorable addition to your holiday meal.

Pea and Mint Pesto Pasta

Pea and mint pesto pasta is a fresh and vibrant dish that captures the essence of spring in every bite. The sweet peas and aromatic mint blend together into a smooth pesto sauce, which coats the pasta beautifully. This simple yet flavorful dish is perfect for Easter when you want something that’s light, refreshing, and full of bright, green flavors.

Ingredients:

• 12 oz pasta (such as spaghetti, fusilli, or penne)
• 2 cups frozen peas (thawed)
• 1/2 cup fresh mint leaves
• 1/4 cup grated Parmesan cheese
• 1/4 cup olive oil
• 1 garlic clove
• Juice of 1 lemon
• Salt and pepper to taste

Instructions:

1. Cook the pasta according to the package directions until al dente. Drain, reserving 1/2 cup of pasta cooking water.
2. While the pasta is cooking, prepare the pesto. In a food processor, combine the peas, mint, Parmesan, olive oil, garlic, and lemon juice. Blend until smooth, adding a bit of the reserved pasta water if needed to thin the pesto.
3. Season with salt and pepper to taste.
4. Toss the cooked pasta with the pea and mint pesto until well coated. If the sauce is too thick, add more reserved pasta water to achieve the desired consistency.
5. Serve immediately, garnished with extra Parmesan and fresh mint leaves.

Pea and mint pesto pasta is a refreshing and vibrant dish that embodies the flavors of spring. The sweet peas and fresh mint come together in a fragrant pesto that is both light and indulgent. It’s the perfect dish to serve as a side or main for your Easter celebration, offering a burst of fresh flavors that complement the season. This pesto pasta is simple to make yet impressively delicious, and its beautiful green color makes it an eye-catching dish on your holiday table.

Note: More recipes are coming soon!