32+ Fresh and Flavorful Spring Pea Recipes to Brighten Your Seasonal Menu

Spring is the season of renewal, and with it comes an abundance of fresh, vibrant vegetables that add brightness to any dish.

Among the stars of the season are spring peas, with their sweet, tender texture and subtle flavor.

Whether you’re looking for a refreshing soup, a light salad, or a flavorful side dish, spring peas are the perfect ingredient to elevate your meals.

In this collection of 32+ spring pea recipes, you’ll find a variety of ways to incorporate these sweet gems into your spring cooking.

From soups and salads to pasta dishes and snacks, there’s something for every palate in this roundup.

Spring peas are incredibly versatile, allowing you to mix and match them with different flavors, herbs, and proteins.

You can keep it simple with peas and butter or take it to the next level with fresh herbs like mint or dill, tangy cheeses like feta, or even creamy sauces.

No matter the recipe, spring peas are bound to make your meal feel fresh and full of springtime goodness.

32+ Fresh and Flavorful Spring Pea Recipes to Brighten Your Seasonal Menu

With so many creative ways to cook with spring peas, you’ll never run out of delicious ideas for incorporating them into your meals.

Whether you’re preparing a light lunch, a hearty dinner, or a flavorful side dish, spring peas offer the perfect combination of flavor and nutrition.

These 32+ recipes will not only inspire you to embrace the season but also help you make the most of the fresh, seasonal produce available.

So, next time you’re at the market, grab a bag of spring peas and get cooking — your taste buds will thank you!

Spring Pea Risotto

A light, creamy spring pea risotto is the perfect dish to celebrate the season’s fresh flavors. The peas add a burst of color and sweetness to the creamy risotto, making it a comforting yet refreshing meal. This dish is easy to prepare and is ideal for a dinner party or a cozy meal at home.

Ingredients:

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

Instructions:

1. Heat the vegetable broth in a pot over low heat. Keep it warm throughout the cooking process.
2. In a large pan, heat olive oil over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes.
3. Add the garlic and cook for another minute until fragrant.
4. Stir in the Arborio rice, coating it with the oil, and cook for 1-2 minutes until it becomes slightly translucent.
5. Pour in the white wine and let it cook off for about 2 minutes.
6. Begin adding the warm broth, one ladleful at a time, stirring frequently. Wait until the liquid is absorbed before adding more broth.
7. When the rice is almost tender, stir in the peas and continue cooking until the rice is fully cooked and creamy (about 18-20 minutes).
8. Remove from heat and stir in Parmesan cheese. Season with salt and pepper to taste.
9. Serve hot, garnished with fresh mint leaves if desired.

Spring pea risotto is an elegant dish that brings out the freshness of spring while being hearty enough to satisfy your cravings. The combination of creamy rice, vibrant peas, and the delicate addition of mint makes this risotto a unique and flavorful treat. It’s a wonderful choice for a light spring dinner or a way to impress guests with a dish that feels both refined and simple to prepare.

Spring Pea and Feta Salad

A fresh, crunchy spring pea and feta salad is a vibrant way to enjoy the new season’s bounty. The sweet peas pair beautifully with salty feta, while lemon and herbs bring a zesty flavor to the dish. This salad is perfect for a light lunch, a side dish, or a picnic offering during the warmer months.

Ingredients:

• 2 cups fresh spring peas (or frozen peas)
• 1/2 cup crumbled feta cheese
• 1/2 red onion, thinly sliced
• 1 cucumber, diced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh lemon juice
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Blanch the peas in boiling water for 2-3 minutes until tender and bright green. Drain and set aside to cool.
2. In a large mixing bowl, combine the peas, crumbled feta, sliced red onion, diced cucumber, and fresh parsley.
3. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
4. Pour the dressing over the salad and toss gently to coat all ingredients evenly.
5. Serve immediately, or chill in the fridge for 30 minutes before serving to allow the flavors to meld.

This spring pea and feta salad is a burst of freshness in every bite, making it an ideal dish for warmer weather. The creamy feta balances the sweetness of the peas, while the bright lemony dressing adds a tangy finish that ties it all together. Whether served as a side dish or a light main course, this salad is a fantastic way to celebrate the season’s best produce.

Spring Pea Soup with Mint

A velvety spring pea soup with mint is a simple yet sophisticated way to enjoy fresh peas. The cool, aromatic mint enhances the natural sweetness of the peas, making this soup both refreshing and comforting. Perfect as a starter for a spring meal or a light lunch on a sunny day, it’s sure to please your taste buds.

Ingredients:

• 4 cups fresh spring peas (or frozen peas)
• 1 onion, chopped
• 1 garlic clove, minced
• 2 tbsp olive oil
• 4 cups vegetable broth
• 1/2 cup heavy cream
• 1/4 cup fresh mint leaves, chopped
• Salt and pepper to taste

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for 5 minutes, until softened.
2. Add the minced garlic and cook for another 1 minute until fragrant.
3. Add the peas and vegetable broth to the pot, bringing the mixture to a boil. Reduce the heat and let it simmer for about 10-15 minutes, or until the peas are tender.
4. Use an immersion blender to puree the soup until smooth, or carefully transfer it in batches to a blender.
5. Stir in the heavy cream and fresh mint leaves, then season with salt and pepper to taste.
6. Serve hot, garnished with additional mint leaves if desired.

This spring pea soup with mint is a delightful way to enjoy the flavors of the season. The combination of sweet peas and fresh mint creates a harmonious balance that’s both refreshing and comforting. The creamy texture and the subtle warmth of the soup make it perfect for spring, and it’s a great starter for any meal or a light standalone dish. Whether enjoyed with crusty bread or on its own, this soup is a lovely tribute to spring’s freshness.

Spring Pea and Bacon Pasta

Spring pea and bacon pasta is a rich, flavorful dish that combines the sweetness of peas with the savory depth of crispy bacon. This pasta is a wonderful balance of textures and flavors, making it a perfect weeknight dinner or a special meal for any occasion. The creamy sauce and earthy herbs elevate the dish even further, creating a satisfying and comforting experience.

Ingredients:

• 8 oz pasta (such as spaghetti or fettuccine)
• 1 cup fresh spring peas (or frozen peas)
• 4 strips of bacon, chopped
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Cook the pasta according to package instructions. Drain, reserving 1/2 cup of pasta water.
2. While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the chopped bacon and cook until crispy, about 5-6 minutes.
3. Remove the bacon from the skillet and set aside. In the same skillet, add the minced garlic and cook for about 1 minute until fragrant.
4. Add the peas and sauté for 2-3 minutes until they are tender. Pour in the heavy cream and stir to combine, letting it simmer for 2-3 minutes.
5. Stir in the cooked pasta, reserved pasta water, and Parmesan cheese. Toss everything together until the pasta is well coated and the sauce is creamy.
6. Season with salt and pepper to taste, then sprinkle the crispy bacon on top.
7. Garnish with fresh basil and serve immediately.

Spring pea and bacon pasta is an irresistible combination of flavors that brings together fresh peas, crispy bacon, and a creamy sauce in the most delightful way. This dish captures the essence of spring while providing the richness of comfort food. Whether you’re serving it for a special meal or enjoying it for a simple dinner, it’s a crowd-pleaser that will leave everyone asking for seconds.

Spring Pea and Ricotta Crostini

Spring pea and ricotta crostini are a delightful appetizer that showcases the freshness of the season. The creamy ricotta provides a perfect base for the sweet peas, while the crispy crostini adds texture and crunch. Topped with a drizzle of olive oil and a sprinkle of fresh herbs, these crostini make for a light and refreshing snack or party starter.

Ingredients:

• 1 baguette, sliced into 1-inch pieces
• 1 cup fresh spring peas (or frozen peas)
• 1/2 cup ricotta cheese
• 2 tbsp olive oil, plus extra for drizzling
• 1 tbsp lemon zest
• 1 tbsp fresh basil, chopped
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Place the baguette slices on a baking sheet and drizzle with olive oil. Toast in the oven for 8-10 minutes, or until golden and crispy.
2. While the bread is toasting, blanch the peas in boiling water for 2-3 minutes, then drain and set aside.
3. In a mixing bowl, combine the ricotta cheese, olive oil, lemon zest, and fresh basil. Season with salt and pepper to taste.
4. Spread a generous layer of the ricotta mixture on each toasted baguette slice.
5. Top with the blanched peas, and drizzle with a little extra olive oil.
6. Garnish with additional basil or fresh herbs and serve immediately.

Spring pea and ricotta crostini are the perfect way to celebrate the freshness of spring in a light, flavorful bite. The combination of creamy ricotta, crisp toast, and sweet peas is both satisfying and refreshing. These crostini are a great option for entertaining, offering a bright and vibrant dish that everyone will enjoy. Perfect for brunch, as a snack, or as a pre-meal appetizer, these crostini will add a delightful touch to any occasion.

Spring Pea and Mushroom Stir-Fry

A vibrant spring pea and mushroom stir-fry is a quick and healthy dish that can be prepared in minutes. The earthy mushrooms and sweet peas create a wonderful balance of flavors, while the soy-based sauce brings everything together with a savory finish. This stir-fry is perfect as a side dish or served with rice for a complete meal.

Ingredients:

• 1 cup fresh spring peas (or frozen peas)
• 1 cup mushrooms, sliced (button or cremini)
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp honey or maple syrup
• 1/2 tsp red pepper flakes (optional)
• Fresh cilantro for garnish

Instructions:

1. Heat the sesame oil in a large skillet or wok over medium-high heat. Add the garlic and cook for 1 minute until fragrant.
2. Add the sliced mushrooms to the skillet and stir-fry for 4-5 minutes until they begin to soften and release their juices.
3. Stir in the spring peas and cook for an additional 2-3 minutes until they are tender but still vibrant in color.
4. In a small bowl, whisk together the soy sauce, rice vinegar, honey, and red pepper flakes.
5. Pour the sauce over the vegetables and stir to coat evenly. Cook for another 1-2 minutes, allowing the sauce to thicken slightly.
6. Garnish with fresh cilantro and serve immediately with steamed rice or as a side dish.

Spring pea and mushroom stir-fry is a flavorful, quick, and healthy dish that’s packed with seasonal ingredients. The mushrooms add depth and umami, while the peas bring a sweet contrast, making for a delightful combination. This stir-fry is an excellent way to enjoy the freshness of spring vegetables in a satisfying yet light meal. Whether paired with rice or enjoyed on its own, it’s a delicious and easy dish for any weeknight dinner or meal prep.

Spring Pea and Parmesan Quiche

This spring pea and Parmesan quiche is a savory, comforting dish that makes the most of fresh spring peas. The creamy custard, rich with cheese, combines beautifully with the sweet peas, all encased in a flaky, buttery crust. This quiche works wonderfully for breakfast, brunch, or a light lunch, offering a satisfying balance of flavors and textures.

Ingredients:

• 1 pre-made pie crust (or homemade)
• 1 cup fresh spring peas (or frozen peas)
• 1/2 cup grated Parmesan cheese
• 1/2 cup heavy cream
• 4 large eggs
• 1/4 cup milk
• 1/4 cup fresh basil, chopped
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat and sauté the spring peas for 2-3 minutes until tender. Set aside to cool.
3. In a mixing bowl, whisk together the eggs, milk, and heavy cream until smooth. Stir in the grated Parmesan cheese, basil, salt, and pepper.
4. Add the sautéed peas to the egg mixture and stir gently to combine.
5. Pour the mixture into the prepared pie crust and smooth the top with a spatula.
6. Bake for 30-35 minutes, or until the quiche is set and lightly golden on top.
7. Let the quiche cool for a few minutes before slicing and serving.

This spring pea and Parmesan quiche is a delightful dish that offers a perfect blend of creamy, savory, and fresh flavors. The peas bring a pop of sweetness, while the Parmesan cheese adds a rich, nutty depth. This quiche is versatile, ideal for any meal of the day and makes for an excellent brunch or picnic item. Whether served warm or at room temperature, it’s a refreshing and satisfying way to enjoy the best of spring vegetables.

Spring Pea and Avocado Toast

Spring pea and avocado toast is a fresh, vibrant, and nutritious dish that’s perfect for breakfast or a light lunch. The creamy avocado pairs beautifully with sweet peas, and the addition of lemon and herbs elevates the flavors. Topped on a crispy toast, this dish offers a satisfying crunch and an explosion of freshness in every bite.

Ingredients:

• 1 ripe avocado
• 1 cup fresh spring peas (or frozen peas)
• 2 slices whole grain or sourdough bread
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1/4 cup fresh mint, chopped
• Salt and pepper to taste
• Red pepper flakes (optional)

Instructions:

1. Toast the bread slices until golden and crispy.
2. In a small pot, blanch the peas in boiling water for 2-3 minutes, then drain and set aside to cool.
3. In a bowl, mash the ripe avocado with lemon juice, salt, and pepper until smooth and creamy.
4. Spread the mashed avocado evenly over the toasted bread slices.
5. Top with the blanched peas and sprinkle with fresh mint and red pepper flakes for a bit of heat.
6. Serve immediately, garnished with extra mint if desired.

Spring pea and avocado toast is a quick, healthy, and flavorful option that brings together creamy, fresh ingredients in a simple yet delicious way. The combination of creamy avocado, sweet peas, and fresh herbs creates a balanced and satisfying dish. Perfect for a light lunch or a hearty breakfast, it’s a dish that’s full of vibrant flavors and textures that will make you feel nourished and energized throughout the day.

Spring Pea and Lemon Orzo Salad

This spring pea and lemon orzo salad is a light, refreshing dish that’s perfect for warm weather. The tender orzo, bright lemon dressing, and fresh spring peas make for a balanced, flavorful combination that’s perfect for picnics, barbecues, or as a side dish for any meal. This dish is easy to prepare and packed with flavor, offering a satisfying option for those looking to enjoy fresh, seasonal ingredients.

Ingredients:

• 1 cup orzo pasta
• 1 cup fresh spring peas (or frozen peas)
• 1/4 cup olive oil
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Cook the orzo according to package instructions, then drain and set aside to cool.
2. In a small pot, blanch the peas in boiling water for 2-3 minutes, then drain and set aside.
3. In a large mixing bowl, combine the cooked orzo and peas.
4. In a small bowl, whisk together the olive oil, lemon juice, lemon zest, salt, and pepper.
5. Pour the dressing over the orzo and peas, then toss gently to combine.
6. Sprinkle with fresh parsley and serve chilled or at room temperature.

This spring pea and lemon orzo salad is a perfect dish for any occasion that calls for a light, vibrant side dish. The orzo serves as a perfect base to carry the freshness of the peas and the bright, zesty lemon dressing. It’s a refreshing, easy-to-make salad that highlights the best of spring produce. Ideal for picnics, gatherings, or even as a quick weeknight meal, this dish is guaranteed to brighten your plate and palate with its crisp, clean flavors.

Spring Pea and Mint Soup

Spring pea and mint soup is a light, flavorful, and refreshing dish that captures the essence of the season. The sweetness of fresh peas pairs beautifully with the cool, aromatic mint, creating a balance of refreshing and savory notes. This soup is perfect as a starter or a light meal, offering a creamy yet light texture that’s ideal for springtime dining.

Ingredients:

• 4 cups fresh spring peas (or frozen peas)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 3 cups vegetable broth
• 1/2 cup fresh mint leaves
• 1/2 cup heavy cream (optional for extra creaminess)
• Salt and pepper to taste
• Lemon wedges for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.
2. Add the minced garlic and cook for an additional 1 minute, until fragrant.
3. Stir in the peas and vegetable broth, bringing the mixture to a simmer. Cook for 10-12 minutes, or until the peas are tender.
4. Remove the soup from heat and add the fresh mint leaves. Use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup to a blender in batches and puree.
5. Return the soup to the heat, then stir in the heavy cream (if using) for added richness. Season with salt and pepper to taste.
6. Serve the soup hot, garnished with additional mint leaves and a squeeze of lemon juice.

Spring pea and mint soup is the perfect dish to embrace the lighter, fresher flavors of spring. The smooth, velvety texture combined with the bright mint and sweet peas creates a soup that feels both comforting and refreshing. Whether served as an appetizer or as a meal on its own, it offers a perfect balance of flavors, making it a wonderful choice for spring gatherings or a healthy weeknight dinner. The addition of lemon gives it a delightful zing, further enhancing its vibrant character.

Spring Pea and Feta Salad with Honey Mustard Dressing

Spring pea and feta salad with honey mustard dressing is a quick, fresh, and vibrant salad that is perfect for a light lunch or as a side dish to your favorite meal. The sweet peas and salty feta are complemented by the tangy, slightly sweet honey mustard dressing, creating a harmonious mix of flavors. This salad is easy to prepare and a great way to showcase the best of spring produce.

Ingredients:

• 2 cups fresh spring peas (or frozen peas)
• 1/2 cup crumbled feta cheese
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 1/4 cup olive oil
• 2 tbsp Dijon mustard
• 1 tbsp honey
• 1 tbsp apple cider vinegar
• Salt and pepper to taste

Instructions:

1. Blanch the peas in boiling water for 2-3 minutes until tender, then drain and set aside to cool.
2. In a large mixing bowl, combine the cooled peas, crumbled feta, red onion, and parsley.
3. In a small bowl, whisk together the olive oil, Dijon mustard, honey, apple cider vinegar, salt, and pepper until smooth and well combined.
4. Drizzle the honey mustard dressing over the salad and toss gently to coat all ingredients evenly.
5. Serve the salad chilled or at room temperature.

Spring pea and feta salad with honey mustard dressing is a delightful and versatile dish that captures the freshness of spring in every bite. The creamy feta contrasts beautifully with the sweet peas, while the tangy dressing ties everything together. This salad is ideal for outdoor gatherings, picnics, or as a healthy side to grilled meats or fish. It’s an easy-to-make, yet sophisticated dish that will impress guests and satisfy your taste buds with its bright, balanced flavors.

Spring Pea and Lemon Risotto

Spring pea and lemon risotto is a creamy, comforting dish with a fresh twist. The peas bring sweetness and color, while the lemon adds a bright and zesty contrast to the creamy risotto base. This dish is a wonderful way to celebrate spring, offering both richness and lightness in each spoonful. It’s perfect for a cozy dinner or as a side to a larger meal.

Ingredients:

• 1 cup Arborio rice
• 1 cup fresh spring peas (or frozen peas)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1/2 cup dry white wine
• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 1/2 cup grated Parmesan cheese
• 1 tbsp fresh lemon juice
• Zest of 1 lemon
• Salt and pepper to taste

Instructions:

1. Heat the vegetable broth in a small saucepan and keep it warm over low heat.
2. In a large skillet or saucepan, heat olive oil over medium heat. Add the chopped onion and cook for about 5 minutes, until soft.
3. Add the garlic and cook for another minute until fragrant.
4. Stir in the Arborio rice, allowing it to toast lightly for 1-2 minutes.
5. Pour in the white wine and stir until it’s mostly absorbed by the rice.
6. Gradually add the warm broth, one ladle at a time, stirring frequently until the liquid is absorbed before adding more.
7. Continue adding the broth until the rice is creamy and cooked through, about 18-20 minutes.
8. During the last 5 minutes of cooking, stir in the peas and cook until they are tender.
9. Remove the risotto from heat and stir in the butter, Parmesan cheese, lemon juice, and lemon zest. Season with salt and pepper to taste.
10. Serve the risotto warm, garnished with additional Parmesan and lemon zest if desired.

Spring pea and lemon risotto is a beautifully creamy and flavorful dish that brings the fresh essence of spring to your table. The creamy risotto, combined with the sweetness of the peas and the tangy brightness of lemon, creates a dish that is both rich and refreshing. Perfect for a special occasion or a cozy weeknight dinner, this risotto offers a delightful balance of flavors and textures that will leave you feeling satisfied and nourished. It’s a fantastic way to enjoy the best of spring’s bounty in a comforting, elegant dish.

Spring Pea and Roasted Garlic Flatbread

Spring pea and roasted garlic flatbread is a delicious and savory treat that combines the natural sweetness of fresh peas with the rich, aromatic flavors of roasted garlic. The crispy flatbread serves as a perfect base for the peas and garlic, creating a satisfying and vibrant dish. This flatbread can be served as an appetizer, side dish, or light meal, making it a versatile option for any occasion.

Ingredients:

• 1 lb pizza dough (store-bought or homemade)
• 1 cup fresh spring peas (or frozen peas)
• 1 head garlic
• 2 tbsp olive oil
• 1/2 cup ricotta cheese
• 1/4 cup Parmesan cheese, grated
• 1 tbsp fresh thyme leaves
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Cut the top off the garlic head to expose the cloves, drizzle with olive oil, and wrap it in foil. Roast in the oven for 30-40 minutes until soft and fragrant.
3. While the garlic is roasting, roll out the pizza dough on a floured surface to your desired thickness. Place it on a baking sheet or pizza stone.
4. In a small bowl, mash the roasted garlic cloves with a fork until smooth, then spread it evenly over the flatbread dough.
5. Sprinkle the ricotta cheese, Parmesan, and fresh thyme leaves on top of the garlic spread.
6. Scatter the peas over the flatbread, season with salt and pepper, and drizzle with a bit of olive oil.
7. Bake the flatbread for 15-20 minutes, or until the dough is golden and the cheese is melted and bubbly.
8. Remove from the oven and garnish with fresh basil leaves before slicing and serving.

Spring pea and roasted garlic flatbread is a perfect way to showcase fresh spring produce. The roasted garlic adds a deep, mellow flavor that complements the sweetness of the peas, while the ricotta and Parmesan provide a creamy, savory base. This flatbread is not only simple to make but also bursting with vibrant, seasonal flavors that are perfect for any casual gathering or meal. The crispy crust and fresh toppings create a light yet satisfying dish that’s sure to be a hit at any table.

Spring Pea and Goat Cheese Crostini

Spring pea and goat cheese crostini is an elegant and easy-to-make appetizer that offers a delightful combination of flavors and textures. The creamy goat cheese pairs beautifully with the bright, sweet peas, and the crunch of toasted baguette adds the perfect contrast. This dish is perfect for parties, gatherings, or even as a light snack when you want something fresh and satisfying.

Ingredients:

• 1 baguette, sliced into thin rounds
• 1 cup fresh spring peas (or frozen peas)
• 1/4 cup fresh mint leaves, chopped
• 1/2 cup goat cheese, softened
• 2 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste
• Fresh lemon zest for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Arrange the baguette slices on a baking sheet and brush them lightly with olive oil. Toast in the oven for 5-7 minutes, until golden and crispy.
2. In a small bowl, mash the goat cheese with lemon juice, salt, and pepper until smooth and creamy.
3. Blanch the peas in boiling water for 2-3 minutes, then drain and set aside to cool. Once cooled, roughly chop the peas and place them in a bowl.
4. Stir the chopped mint leaves into the peas and toss gently to combine.
5. Spread a layer of the creamy goat cheese mixture on each toasted baguette slice.
6. Top with the spring pea and mint mixture, and garnish with a sprinkle of fresh lemon zest.
7. Serve immediately as an appetizer.

Spring pea and goat cheese crostini is a perfect way to enjoy the fresh flavors of spring. The creamy goat cheese and zesty lemon create a delicious base, while the peas and mint bring a burst of freshness and color. The toasted baguette adds the perfect crunchy texture, making this appetizer both light and satisfying. Whether served at a dinner party or as a casual snack, these crostini are sure to impress with their beautiful presentation and vibrant flavors.

Spring Pea and Ricotta Stuffed Chicken Breast

Spring pea and ricotta stuffed chicken breast is a savory and elegant dish that brings together tender chicken, creamy ricotta cheese, and sweet spring peas. The stuffing is light yet flavorful, making this a perfect dish for a special occasion or a weeknight dinner. The combination of peas and ricotta creates a rich filling, while the chicken breast is juicy and perfectly cooked.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup fresh spring peas (or frozen peas)
• 1/2 cup ricotta cheese
• 1/4 cup Parmesan cheese, grated
• 1 tbsp fresh basil, chopped
• 1 tbsp olive oil
• Salt and pepper to taste
• 1/2 cup chicken broth
• 1 tbsp lemon juice
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a small skillet, heat olive oil over medium heat and sauté the peas for 2-3 minutes, until tender. Set aside to cool slightly.
3. In a bowl, combine the ricotta, Parmesan, chopped basil, and sautéed peas. Season with salt and pepper and mix until well combined.
4. Using a sharp knife, cut a pocket into each chicken breast, being careful not to slice all the way through.
5. Stuff each chicken breast with the ricotta and pea mixture, securing with toothpicks or kitchen twine if necessary.
6. Heat olive oil in an oven-safe skillet over medium-high heat. Brown the chicken breasts on both sides, about 2-3 minutes per side.
7. Once browned, add chicken broth to the skillet and transfer it to the oven. Bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (75°C).
8. Remove the toothpicks or twine and drizzle with lemon juice before serving. Garnish with fresh parsley.

Spring pea and ricotta stuffed chicken breast is a delicious and elegant dish that combines fresh spring peas with creamy ricotta cheese, offering a delightful contrast of textures. The chicken is tender and juicy, and the stuffing adds a rich, savory flavor with just a hint of sweetness from the peas. This dish makes for a perfect dinner option, whether for a special occasion or a comforting weeknight meal. Paired with a side of roasted vegetables or a fresh salad, it’s a complete and satisfying meal that’s sure to become a favorite.

Spring Pea and Asparagus Quiche

Spring pea and asparagus quiche is a perfect dish to highlight the freshness of spring vegetables. The earthy flavors of asparagus and the sweet burst of peas are complemented by a creamy, savory custard filling. With a buttery, flaky crust and the addition of sharp cheese, this quiche makes a satisfying breakfast, brunch, or light dinner. It’s easy to prepare ahead of time, making it a great choice for entertaining or meal prep.

Ingredients:

• 1 pre-baked pie crust (store-bought or homemade)
• 1 cup fresh spring peas (or frozen peas)
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1 small onion, diced
• 1 tbsp olive oil
• 4 large eggs
• 1 cup heavy cream
• 1/2 cup shredded Gruyère cheese
• 1/2 cup feta cheese, crumbled
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the diced onion and cook until soft, about 4-5 minutes.
3. Add the asparagus pieces and cook for another 5 minutes, until they begin to soften. Add the peas and cook for an additional 2 minutes. Set aside to cool.
4. In a large bowl, whisk together the eggs, heavy cream, salt, and pepper. Stir in the Gruyère cheese and crumbled feta.
5. Once the vegetable mixture has cooled slightly, spread it evenly over the pre-baked pie crust.
6. Pour the egg mixture over the vegetables, ensuring it’s evenly distributed.
7. Bake for 35-40 minutes, or until the quiche is set and the top is golden brown.
8. Allow the quiche to cool for 10 minutes before slicing and serving.

Spring pea and asparagus quiche is a delightful dish that brings the vibrant flavors of the season to your table. The combination of sweet peas and tender asparagus with creamy eggs and cheese creates a savory, satisfying meal. This quiche is not only delicious but also versatile, making it perfect for breakfast, brunch, or a light dinner. Its fresh, earthy flavors and rich, buttery crust will have your guests asking for seconds. Plus, it’s easy to prepare in advance, making it an ideal choice for busy spring weekends.

Spring Pea and Pesto Pasta

Spring pea and pesto pasta is a bright, flavorful dish that celebrates the freshness of spring produce. The creamy pesto sauce, made from fresh basil, garlic, and nuts, coats the pasta beautifully, while the peas add a burst of sweetness and color. This pasta is simple, quick, and satisfying, making it perfect for a weeknight dinner or a gathering with friends and family.

Ingredients:

• 12 oz pasta (such as spaghetti or penne)
• 1 cup fresh spring peas (or frozen peas)
• 1/2 cup fresh basil leaves
• 1/4 cup pine nuts or walnuts
• 2 cloves garlic
• 1/4 cup grated Parmesan cheese
• 1/4 cup olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions:

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente.
2. In the last 2 minutes of cooking, add the peas to the pasta water to blanch them.
3. While the pasta cooks, prepare the pesto by blending the basil, pine nuts, garlic, Parmesan, olive oil, lemon juice, salt, and pepper in a food processor or blender until smooth.
4. Drain the pasta and peas, reserving 1/2 cup of pasta cooking water.
5. Toss the pasta and peas with the pesto, adding the reserved pasta water to loosen the sauce if necessary.
6. Serve immediately, garnished with extra Parmesan and basil if desired.

Spring pea and pesto pasta is a perfect marriage of fresh, vibrant ingredients that come together in a creamy, herby pesto sauce. The sweetness of the peas pairs wonderfully with the rich, nutty pesto, while the pasta provides a satisfying base. This dish is simple, quick, and perfect for enjoying the flavors of spring. Whether served as a main course or a side, it’s a dish that’s sure to impress with its fresh, delicious flavors and ease of preparation.

Spring Pea and Bacon Risotto

Spring pea and bacon risotto is a comforting, hearty dish that combines the richness of creamy risotto with the smokiness of crispy bacon and the sweetness of fresh peas. The combination of textures—from the creamy rice to the crispy bacon—makes this dish satisfying and full of flavor. It’s perfect for a cozy dinner or a special meal for guests, offering a balance of rich, savory flavors.

Ingredients:

• 1 cup Arborio rice
• 4 cups chicken or vegetable broth
• 1/2 lb bacon, chopped
• 1 cup fresh spring peas (or frozen peas)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup white wine (optional)
• 1/2 cup grated Parmesan cheese
• 2 tbsp butter
• Salt and pepper to taste

Instructions:

1. In a saucepan, warm the chicken or vegetable broth over low heat.
2. In a large skillet, cook the chopped bacon over medium heat until crispy. Remove from the skillet and set aside, leaving the rendered bacon fat in the pan.
3. Add the chopped onion to the skillet with the bacon fat and cook until softened, about 4 minutes. Add the garlic and cook for an additional minute.
4. Stir in the Arborio rice and cook for 1-2 minutes, until the rice is lightly toasted.
5. Add the white wine (if using) and stir until absorbed by the rice.
6. Gradually add the warm broth, one ladle at a time, stirring frequently and allowing the liquid to absorb before adding more broth. Continue this process until the rice is creamy and tender, about 18-20 minutes.
7. During the last 5 minutes of cooking, stir in the peas and cooked bacon.
8. Remove from heat and stir in the butter and Parmesan cheese. Season with salt and pepper to taste.
9. Serve the risotto warm, garnished with extra bacon and Parmesan.

Spring pea and bacon risotto is a rich and satisfying dish that beautifully combines the sweet flavors of peas with the savory crunch of bacon. The creamy risotto acts as the perfect canvas for these ingredients, offering a comforting yet elevated meal. It’s an ideal choice for a dinner party or cozy evening at home, showcasing the best of both spring produce and rich, indulgent flavors. This dish is sure to become a favorite, offering a perfect balance of textures and tastes in every bite.

Spring Pea and Ricotta Crostini

Spring pea and ricotta crostini is a fresh, light appetizer that highlights the crisp sweetness of spring peas paired with creamy ricotta cheese. The crunchy toasted bread acts as the perfect base, while the vibrant pea topping is enhanced by fresh herbs and a drizzle of olive oil. This dish is ideal for a spring gathering, offering a balance of fresh and creamy flavors in a bite-sized, easy-to-prepare format.

Ingredients:

• 1 baguette, sliced into 1/2-inch pieces
• 1 cup fresh spring peas (or frozen peas, thawed)
• 1/2 cup ricotta cheese
• 2 tbsp fresh lemon juice
• 1 tbsp olive oil, plus extra for drizzling
• 1/4 cup fresh mint or basil, finely chopped
• Salt and pepper to taste
• 1 tbsp honey (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Arrange the baguette slices on a baking sheet in a single layer. Brush each slice with olive oil and toast in the oven for 7-10 minutes, until golden and crispy.
2. While the bread toasts, blanch the peas in boiling water for 1-2 minutes, then drain and rinse under cold water. If desired, lightly mash the peas with a fork or pulse in a food processor for a slightly smoother texture.
3. In a small bowl, combine the ricotta cheese, lemon juice, olive oil, and fresh herbs. Season with salt and pepper to taste.
4. Spread a thin layer of the ricotta mixture on each toasted baguette slice.
5. Spoon the mashed peas on top of the ricotta, pressing gently to adhere. Drizzle with a little extra olive oil and honey, if desired, for a touch of sweetness.
6. Serve immediately as an appetizer or light snack.

Spring pea and ricotta crostini is a refreshing, vibrant appetizer that makes the most of fresh, seasonal ingredients. The combination of creamy ricotta, sweet peas, and fresh herbs on a crispy toasted base creates a burst of flavor in every bite. It’s an ideal choice for a spring gathering, offering a light yet satisfying dish that’s easy to prepare and delightful to eat. The addition of honey is optional but adds a lovely contrast to the savory flavors, elevating this crostini to a new level of deliciousness.

Spring Pea and Lemon Risotto

Spring pea and lemon risotto is a bright and zesty take on the classic creamy risotto. The freshness of spring peas pairs perfectly with the tangy brightness of lemon, making this dish the perfect way to welcome the warmer months. This recipe is simple but elegant, making it a great side dish or light main course that’s full of flavor and texture.

Ingredients:

• 1 cup Arborio rice
• 4 cups vegetable or chicken broth
• 1 cup fresh spring peas (or frozen peas)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup dry white wine (optional)
• 1/2 cup grated Parmesan cheese
• 1 tbsp butter
• Zest and juice of 1 lemon
• Salt and pepper to taste

Instructions:

1. In a saucepan, heat the vegetable or chicken broth over low heat.
2. In a large skillet, sauté the chopped onion in butter over medium heat until soft and translucent, about 4-5 minutes. Add the garlic and cook for an additional minute.
3. Stir in the Arborio rice and cook for 1-2 minutes, allowing the rice to lightly toast.
4. Add the white wine, if using, and cook until absorbed by the rice.
5. Begin adding the warm broth, one ladle at a time, stirring constantly and allowing each addition to absorb before adding the next. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
6. In the final 5 minutes of cooking, add the peas, lemon zest, and lemon juice.
7. Stir in the Parmesan cheese and adjust seasoning with salt and pepper to taste.
8. Serve immediately, garnished with extra lemon zest or Parmesan if desired.

Spring pea and lemon risotto is a light yet comforting dish that beautifully balances creamy textures with fresh, zesty flavors. The sweet peas add a burst of color and natural sweetness, while the lemon infuses the risotto with brightness and a tangy twist. This dish is ideal for a spring meal or as a side to a more substantial main course. With its fresh ingredients and comforting consistency, it’s sure to be a hit at your next meal, offering a perfect combination of simplicity and sophistication.

Spring Pea and Goat Cheese Salad

Spring pea and goat cheese salad is a light and refreshing dish that celebrates the season’s best ingredients. The sweetness of the peas is complemented by the tangy creaminess of goat cheese, while a simple vinaigrette ties everything together. This salad is perfect for a spring lunch or as a side dish to accompany grilled meats. It’s quick, easy to make, and provides a refreshing balance of flavors and textures.

Ingredients:

• 2 cups fresh spring peas (or frozen peas, thawed)
• 1/2 cup crumbled goat cheese
• 2 cups mixed greens (arugula, spinach, or spring mix)
• 1/4 cup red onion, thinly sliced
• 1/4 cup toasted almonds (optional)
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Bring a pot of water to a boil and blanch the peas for 1-2 minutes. Drain and set aside to cool.
2. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and pepper to make the vinaigrette.
3. In a large salad bowl, combine the mixed greens, cooled peas, sliced red onion, and toasted almonds.
4. Drizzle the vinaigrette over the salad and toss gently to combine.
5. Sprinkle the crumbled goat cheese over the top and serve immediately.

Spring pea and goat cheese salad is a vibrant and easy-to-make dish that brings together fresh spring flavors in a light, satisfying way. The sweet peas, tangy goat cheese, and crunchy almonds combine with the tangy vinaigrette to create a balanced, refreshing salad. This dish is perfect for a spring meal, whether as a standalone lunch or paired with grilled meats. Its simplicity, paired with the brightness of spring ingredients, makes it a delightful choice for any occasion.

Spring Pea and Mint Soup

Spring pea and mint soup is a refreshing, light, and vibrant dish that brings the essence of spring to your table. The combination of sweet spring peas with aromatic fresh mint creates a silky smooth, bright green soup perfect for a light starter or even a main course. It’s simple to prepare, yet rich in flavor, with a creamy texture from a touch of yogurt or cream. This soup can be served hot or chilled, making it a versatile addition to your spring recipe collection.

Ingredients:

• 4 cups fresh spring peas (or frozen peas, thawed)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 4 cups vegetable broth
• 1/2 cup fresh mint leaves, chopped
• 1/2 cup plain yogurt or heavy cream
• Salt and pepper to taste
• Lemon juice for garnish (optional)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing for 3-4 minutes until softened and fragrant.
2. Add the spring peas and vegetable broth to the pot. Bring the mixture to a simmer and cook for 5-7 minutes, or until the peas are tender.
3. Remove the pot from heat and stir in the fresh mint leaves. Let it cool slightly before blending.
4. Using an immersion blender or a countertop blender, blend the soup until smooth and creamy. If it’s too thick, add a little more broth to reach your desired consistency.
5. Stir in the yogurt or cream to add richness and creaminess to the soup. Season with salt and pepper to taste.
6. Serve hot or chilled, garnished with a squeeze of lemon juice or extra mint leaves for a fresh touch.

Spring pea and mint soup is a simple yet elegant dish that captures the fresh flavors of the season. The sweet peas and refreshing mint work beautifully together, creating a soup that’s light yet full of flavor. Whether served hot or cold, it’s a perfect addition to any spring meal, offering a delightful balance of sweetness, freshness, and creaminess. It’s an easy, versatile recipe that can be made ahead of time and enjoyed throughout the season.

Spring Pea and Feta Quiche

Spring pea and feta quiche is a savory, delicious dish that brings together the best of fresh spring vegetables in a comforting, flaky pastry. The combination of sweet peas and tangy feta cheese makes for a satisfying quiche that works well for breakfast, brunch, or even a light dinner. The creamy egg custard is enhanced by the peas and feta, creating a rich, flavorful filling nestled in a buttery, flaky crust.

Ingredients:

• 1 pre-made pie crust (or homemade)
• 1 cup fresh spring peas (or frozen peas, thawed)
• 1/2 cup crumbled feta cheese
• 1/2 cup heavy cream
• 1/2 cup whole milk
• 4 large eggs
• 1/4 cup fresh dill or parsley, chopped
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions:

1. Preheat the oven to 375°F (190°C). Place the pie crust in a 9-inch tart pan or pie dish. Use a fork to prick the bottom and bake for 8-10 minutes until lightly golden. Remove from the oven and set aside.
2. In a skillet, heat the olive oil over medium heat. Add the spring peas and cook for 2-3 minutes, just until warmed through. Remove from the heat and set aside to cool slightly.
3. In a mixing bowl, whisk together the eggs, heavy cream, whole milk, chopped herbs, salt, and pepper.
4. Spread the peas and crumbled feta cheese evenly over the partially baked pie crust.
5. Pour the egg mixture over the peas and feta, ensuring it’s evenly distributed.
6. Bake the quiche in the preheated oven for 30-35 minutes, or until the center is set and the top is golden brown.
7. Let the quiche cool for a few minutes before slicing and serving.

Spring pea and feta quiche is a vibrant and savory dish that’s perfect for any spring gathering. The creamy custard, fresh peas, and tangy feta cheese create a wonderful contrast in flavors and textures. It’s a versatile dish that works well for breakfast, brunch, or dinner, and can be easily adapted to include other spring vegetables. This quiche is not only delicious but also a great way to celebrate the season’s fresh produce in a comforting, satisfying dish.

Spring Pea and Parmesan Pasta

Spring pea and Parmesan pasta is a quick, easy, and delicious dish that’s perfect for a light spring meal. The sweet, tender peas are complemented by the salty richness of Parmesan cheese, making for a simple yet flavorful pasta dish. It’s a versatile recipe that can be made with any type of pasta and is ready in under 30 minutes, making it an ideal option for busy weeknights or casual dinner parties.

Ingredients:

• 8 oz pasta (linguine, spaghetti, or any pasta you prefer)
• 1 cup fresh spring peas (or frozen peas, thawed)
• 1/2 cup freshly grated Parmesan cheese
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/4 cup fresh basil, chopped
• Salt and pepper to taste
• Zest of 1 lemon (optional)

Instructions:

1. Cook the pasta according to the package instructions, reserving 1/2 cup of the pasta water before draining.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the garlic and sauté for 1-2 minutes, until fragrant.
3. Add the peas to the skillet and cook for an additional 2-3 minutes until heated through.
4. Drain the pasta and add it to the skillet with the peas and garlic. Toss everything together, adding a little of the reserved pasta water if needed to create a smooth sauce.
5. Stir in the Parmesan cheese and chopped basil, tossing until everything is well coated. Season with salt, pepper, and lemon zest if using.
6. Serve immediately with additional Parmesan on top.

Spring pea and Parmesan pasta is a simple yet flavorful dish that’s perfect for the spring season. The sweetness of the peas and the richness of Parmesan combine in a delightful way, creating a pasta dish that’s light but satisfying. It’s easy to make, uses just a few fresh ingredients, and can be on your table in under 30 minutes. Whether for a casual weeknight dinner or a special meal, this pasta is sure to impress with its fresh, vibrant flavors.

Note: More recipes are coming soon!