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As the days get longer and the sun shines brighter, it’s time to embrace the vibrant flavors of summer.
Among the many fresh and colorful ingredients available during the warmer months, peas shine as one of the most versatile and delightful vegetables.
Whether enjoyed raw in salads, blended into soups, or incorporated into savory mains, peas offer a refreshing sweetness and texture that brighten any dish.
In this blog post, we’re sharing 26+ summer pea recipes that will elevate your meals this season.
From light salads and savory snacks to hearty mains and indulgent sides, these pea-packed recipes will help you make the most of this seasonal ingredient.
So, grab your peas and get ready to discover new ways to enjoy the freshness of summer!
26+ Irresistible Summer Pea Recipes to Freshen Up Your Seasonal Menu
Summer is all about fresh, vibrant ingredients, and peas truly embody the essence of the season.
Whether you’re looking for quick snacks, light lunches, or impressive side dishes, there’s a pea recipe for every occasion.
These 26+ summer pea recipes offer something for every palate—from creamy dips to vibrant salads, savory mains, and even refreshing desserts.
So, the next time you’re at the farmers’ market or strolling through the produce section, make sure to grab a handful of fresh peas.
Chilled Pea and Mint Soup
This vibrant chilled soup is perfect for hot summer days when you want something refreshing but still satisfying. Sweet peas and cool mint come together in a simple, elegant dish that’s both light and deeply flavorful.
It’s ideal for serving as a starter at a summer dinner party or enjoying as a light lunch on a sunny afternoon.
Ingredients:
- 3 cups fresh or frozen peas
- 1 small onion, chopped
- 2 cups vegetable broth
- 1/2 cup fresh mint leaves
- 1/2 cup plain Greek yogurt (plus extra for garnish)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Lemon wedges for serving
Instructions:
- Heat olive oil in a saucepan over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
- Add the peas and vegetable broth. Bring to a simmer and cook until peas are tender, about 3–4 minutes.
- Remove from heat and stir in the mint leaves.
- Using an immersion blender (or transferring to a blender), puree the soup until smooth.
- Stir in the Greek yogurt. Season with salt and pepper.
- Chill in the refrigerator for at least 2 hours before serving.
- Serve cold, garnished with a dollop of yogurt and a squeeze of lemon.
This chilled pea and mint soup is a little taste of summer in every spoonful.
The mint adds a cool, refreshing lift, while the peas provide a natural sweetness that feels luxurious without being heavy. It’s an easy recipe that makes you look like a kitchen magician.
Summer Pea and Burrata Salad
Light, creamy, and bursting with fresh flavors, this Summer Pea and Burrata Salad is a stunning dish that’s as beautiful as it is delicious.
Fresh peas, peppery arugula, and creamy burrata cheese are elevated with a lemony dressing, making it the ultimate side or light main for a sunny evening meal.
Ingredients:
- 2 cups fresh peas (or thawed frozen peas)
- 1 ball of burrata cheese
- 3 cups arugula
- 1/4 cup fresh basil leaves
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon honey
- Salt and freshly ground black pepper to taste
- Optional: toasted pine nuts for garnish
Instructions:
- Blanch the peas in boiling water for 2 minutes, then drain and immediately plunge them into ice water to preserve their bright color.
- In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper.
- In a large bowl, combine the arugula, peas, and basil leaves.
- Toss the greens and peas lightly with the dressing.
- Arrange the salad on a serving plate and place the burrata in the center.
- Drizzle a little more dressing over the burrata and sprinkle with optional pine nuts.
- Serve immediately.
This Summer Pea and Burrata Salad is a celebration of seasonal simplicity.
The crisp peas and tender greens contrast beautifully with the rich creaminess of burrata, creating a dish that feels indulgent but still light enough for the hottest days.
Pea and Herb Couscous
Fast, flavorful, and versatile, Pea and Herb Couscous is a fantastic side dish that complements everything from grilled chicken to barbecued veggies.
It’s loaded with tender peas and fresh herbs, making it a bright, herbaceous option that’s ready in just 20 minutes.
Ingredients:
- 1 cup couscous
- 1 1/4 cups boiling water or vegetable broth
- 1 cup peas (fresh or frozen)
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh mint
- 2 tablespoons chopped green onions
- 2 tablespoons olive oil
- Zest and juice of 1 lemon
- Salt and pepper to taste
Instructions:
- Place the couscous in a large heatproof bowl. Pour the boiling water or broth over it, cover tightly with a lid or plate, and let sit for 5 minutes.
- Fluff the couscous with a fork.
- Meanwhile, blanch the peas in boiling water for 2 minutes, then drain and cool.
- Add the peas, parsley, mint, and green onions to the couscous.
- Drizzle with olive oil, lemon juice, and lemon zest. Season with salt and pepper.
- Toss everything gently to combine.
- Serve warm, at room temperature, or chilled.
Pea and Herb Couscous is the kind of versatile dish you’ll find yourself making all summer long.
It’s fresh and zingy with lemon, while the peas add a sweet pop and the herbs keep it lively and aromatic. Whether served at a picnic or alongside a backyard barbecue, it’s always a crowd-pleaser.
Lemon Garlic Pea Pasta
This Lemon Garlic Pea Pasta is the perfect balance of savory, citrusy, and fresh flavors, making it ideal for a quick and light dinner.
The creamy texture of peas pairs wonderfully with the zesty lemon and garlicky goodness, making it a standout dish for those warm summer nights.
Ingredients:
- 8 oz pasta (spaghetti, linguine, or your choice)
- 2 cups peas (fresh or frozen)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- Zest and juice of 1 lemon
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil for garnish
Instructions:
- Cook the pasta according to package instructions, reserving 1/2 cup of pasta cooking water before draining.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant.
- Add the peas to the skillet and cook for another 2 minutes, just until heated through.
- Add the cooked pasta to the skillet along with the reserved pasta water, lemon zest, and lemon juice. Toss to combine.
- Stir in the Parmesan cheese and season with salt and pepper.
- Serve garnished with fresh basil.
This Lemon Garlic Pea Pasta is incredibly satisfying, yet light enough to enjoy even on the hottest days.
The burst of freshness from the peas and the punch of citrusy lemon elevate the dish, making it the perfect weeknight dinner or a refreshing pasta salad for a gathering.
Pea and Feta Tart
The Pea and Feta Tart is a savory, flaky delight that’s perfect for picnics, brunches, or any occasion where you want to impress with something both beautiful and delicious.
The sweetness of peas complements the creamy, tangy feta, while the crispy crust adds texture and richness to the dish.
Ingredients:
- 1 sheet puff pastry, thawed
- 2 cups peas (fresh or frozen)
- 1/2 cup crumbled feta cheese
- 1 small red onion, finely sliced
- 1 tablespoon olive oil
- 2 teaspoons fresh thyme leaves
- Salt and pepper to taste
- 1 egg, beaten (for brushing the pastry)
Instructions:
- Preheat your oven to 400°F (200°C). Roll out the puff pastry on a parchment-lined baking sheet.
- Heat olive oil in a skillet over medium heat and sauté the onion for 4–5 minutes until soft and translucent.
- Add the peas to the skillet and cook for an additional 2–3 minutes.
- Remove from heat and stir in the crumbled feta cheese and thyme leaves. Season with salt and pepper.
- Spread the pea mixture evenly over the puff pastry, leaving a border around the edges.
- Fold the edges of the pastry up to create a crust, then brush with the beaten egg.
- Bake for 20–25 minutes until the pastry is golden and crispy.
- Serve warm or at room temperature.
This Pea and Feta Tart is a perfect combination of flavors and textures, with a flaky crust, creamy feta, and sweet peas.
It’s a wonderful addition to any summer spread and works beautifully as an appetizer or a main dish when paired with a simple salad.
Grilled Pea and Avocado Salsa
This Grilled Pea and Avocado Salsa is an exciting twist on the classic summer salsa.
The smoky flavors from grilled peas and the creamy richness of avocado combine for a unique dip that’s fresh, vibrant, and a little unexpected. It’s perfect for summer cookouts, served with tortilla chips or as a topping for grilled meats and fish.
Ingredients:
- 2 cups fresh peas (or thawed frozen peas)
- 1 ripe avocado, diced
- 1/4 cup red onion, finely chopped
- 1 jalapeño, seeded and minced
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon olive oil
- Juice of 1 lime
- Salt and pepper to taste
Instructions:
- Preheat your grill or grill pan over medium-high heat.
- Toss the peas in olive oil and season with salt and pepper. Grill for 3–4 minutes, stirring occasionally, until they are lightly charred.
- Remove the peas from the grill and let them cool slightly before transferring them to a mixing bowl.
- Add the diced avocado, red onion, jalapeño, and cilantro to the bowl with the peas.
- Squeeze fresh lime juice over the salsa and stir gently to combine.
- Adjust seasoning with salt and pepper, and serve with tortilla chips or as a topping for grilled dishes.
This Grilled Pea and Avocado Salsa is the perfect combination of smoky, creamy, and fresh flavors.
The peas provide a surprising depth of flavor with a subtle char, while the avocado keeps the texture smooth and satisfying. It’s a must-have at any summer BBQ or gathering.
Pea and Ricotta Crostini
These Pea and Ricotta Crostini are a fresh, vibrant appetizer that’s easy to prepare and perfect for summer gatherings.
The creamy ricotta complements the sweetness of the peas, and the crispy crostini adds the perfect crunch. This dish is full of color and flavor, making it an instant hit at any party.
Ingredients:
- 1 baguette, sliced into 1-inch thick pieces
- 1 cup fresh peas (or thawed frozen peas)
- 1/2 cup ricotta cheese
- 2 tablespoons olive oil, divided
- 1 tablespoon fresh lemon juice
- 1 garlic clove, halved
- Salt and pepper to taste
- Fresh mint or basil leaves for garnish
Instructions:
- Preheat your oven to 375°F (190°C). Arrange the baguette slices on a baking sheet and brush with 1 tablespoon of olive oil.
- Toast the bread in the oven for about 5-7 minutes, or until golden and crispy.
- While the bread is toasting, blanch the peas in boiling water for 2 minutes, then transfer them to an ice bath to preserve their vibrant color.
- In a bowl, mash the peas with a fork, leaving some whole for texture. Stir in the ricotta, lemon juice, salt, and pepper.
- Once the crostini are toasted, rub each piece with the halved garlic clove for a touch of aromatic flavor.
- Spoon the pea and ricotta mixture onto each slice of crostini.
- Garnish with fresh mint or basil leaves and drizzle with the remaining olive oil before serving.
These Pea and Ricotta Crostini are the ultimate bite-sized treat that brings together creamy, sweet, and savory flavors in every bite.
The crunchy base pairs perfectly with the creamy topping, and the mint adds a fresh herbal finish. It’s a perfect appetizer for any occasion.
Pea and Corn Fritters
These Pea and Corn Fritters are crispy on the outside and soft on the inside, filled with fresh peas, sweet corn, and herbs.
They’re easy to make and a perfect dish for a summer brunch, picnic, or as a savory snack to enjoy with a dipping sauce. The combination of peas and corn adds sweetness and texture, making these fritters a crowd favorite.
Ingredients:
- 1 cup fresh peas (or frozen peas, thawed)
- 1 cup sweet corn kernels (fresh or frozen)
- 1/2 cup flour
- 1/4 cup grated Parmesan cheese
- 2 eggs, beaten
- 2 tablespoons chopped fresh parsley
- 1 teaspoon baking powder
- Salt and pepper to taste
- Olive oil for frying
Instructions:
- In a bowl, combine the peas, corn, flour, Parmesan, eggs, parsley, baking powder, salt, and pepper. Mix well until combined.
- Heat a little olive oil in a frying pan over medium heat.
- Drop spoonfuls of the fritter mixture into the pan, flattening them slightly with the back of the spoon.
- Cook for 2–3 minutes per side, or until golden and crispy.
- Transfer the fritters to a paper towel-lined plate to drain excess oil.
- Serve warm with your favorite dipping sauce (such as tzatziki or aioli).
These Pea and Corn Fritters are the perfect balance of crispy and tender, with the natural sweetness of peas and corn shining through.
They’re quick to prepare, and they make a wonderful snack or side dish for any summer meal.
Pea and Cucumber Salad with Feta
This Pea and Cucumber Salad with Feta is light, refreshing, and packed with summer flavors.
The crisp cucumbers and sweet peas are complemented by tangy feta cheese and a simple lemon vinaigrette. It’s an easy, no-cook recipe that’s perfect for busy summer days when you want something fresh and satisfying without turning on the stove.
Ingredients:
- 2 cups fresh peas (or thawed frozen peas)
- 1 cucumber, thinly sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup red onion, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon honey
- Salt and pepper to taste
- Fresh dill or parsley for garnish
Instructions:
- In a large bowl, combine the peas, cucumber slices, crumbled feta, and red onion.
- In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper until well combined.
- Drizzle the dressing over the salad and toss gently to coat everything evenly.
- Garnish with fresh dill or parsley and serve immediately.
This Pea and Cucumber Salad with Feta is a cool, crisp salad that brings together the best of summer produce.
The refreshing cucumber pairs wonderfully with the sweet peas, while the feta adds a salty, creamy element that ties everything together. It’s a great side dish or light lunch option for those warm summer afternoons.
Pea and Pesto Quinoa Salad
This Pea and Pesto Quinoa Salad is a light yet filling dish that brings together the earthy, nutty flavor of quinoa with the bright, herby goodness of pesto.
It’s a perfect summer salad that works as a standalone meal or as a refreshing side dish to grilled meats or vegetables.
Ingredients:
- 1 cup quinoa
- 2 cups fresh peas (or frozen peas, thawed)
- 1/4 cup pesto (store-bought or homemade)
- 1/4 cup toasted pine nuts
- 1/2 cup cherry tomatoes, halved
- 1/4 cup freshly grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions:
- Cook the quinoa according to package instructions. Once cooked, fluff with a fork and set aside to cool.
- Blanch the peas in boiling water for 2 minutes, then transfer them to an ice bath to cool down quickly.
- In a large bowl, combine the cooked quinoa, peas, cherry tomatoes, and pesto. Toss gently to combine.
- Sprinkle the toasted pine nuts and Parmesan cheese on top, and season with salt and pepper to taste.
- Garnish with fresh basil leaves before serving.
This Pea and Pesto Quinoa Salad is a wonderful fusion of textures and flavors.
The nuttiness of quinoa pairs beautifully with the fresh, herby pesto and sweet peas, while the toasted pine nuts add a crunchy finish. It’s a great way to enjoy a healthy, hearty salad without compromising on flavor.
Spicy Pea and Mango Salsa
Spicy Pea and Mango Salsa is a vibrant, flavorful dish that’s perfect for summer parties.
The sweetness of mango pairs beautifully with the natural sweetness of peas, while the heat from jalapeños adds a nice kick. This salsa is perfect served with tortilla chips or as a topping for grilled fish or chicken.
Ingredients:
- 1 cup fresh peas (or frozen peas, thawed)
- 1 ripe mango, diced
- 1 small red onion, finely chopped
- 1 jalapeño, seeded and minced
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Salt and pepper to taste
Instructions:
- In a mixing bowl, combine the peas, diced mango, red onion, jalapeño, and cilantro.
- Squeeze fresh lime juice over the salsa and toss gently to combine.
- Season with salt and pepper to taste.
- Serve immediately with tortilla chips or as a topping for grilled meats or seafood.
This Spicy Pea and Mango Salsa is a perfect balance of sweet, spicy, and tangy. The fresh peas add a subtle crunch, while the mango provides a burst of sweetness.
The jalapeño and cilantro give the salsa a bold, refreshing finish, making it a great addition to any summer meal.
Pea and Sweet Potato Hash
Pea and Sweet Potato Hash is a comforting, nutrient-packed dish that’s great for breakfast, brunch, or even dinner.
The sweetness of the roasted sweet potatoes pairs wonderfully with the peas, while the crispy hash adds texture and flavor. It’s a hearty yet light dish that celebrates the best of summer produce.
Ingredients:
- 2 medium sweet potatoes, peeled and diced
- 1 cup fresh peas (or frozen peas, thawed)
- 1/2 red onion, diced
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- Salt and pepper to taste
- Fresh parsley for garnish
- Optional: Fried eggs for serving
Instructions:
- Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, paprika, cumin, salt, and pepper. Spread them out in a single layer on a baking sheet.
- Roast the sweet potatoes in the oven for 20–25 minutes, or until tender and slightly crispy, tossing halfway through.
- In a large skillet, sauté the diced onion over medium heat until soft and translucent, about 5 minutes.
- Add the peas to the skillet and cook for an additional 2 minutes.
- Once the sweet potatoes are roasted, add them to the skillet with the peas and onions. Toss everything together and cook for 3–4 minutes to combine the flavors.
- Garnish with fresh parsley and serve with a fried egg on top, if desired.
This Pea and Sweet Potato Hash is a warm, comforting dish that’s packed with nutrients and flavor.
The sweetness of the roasted sweet potatoes balances perfectly with the peas and spices, while the crispy texture makes each bite satisfying. The optional fried egg on top adds richness and makes it a complete meal.
Pea and Roasted Beet Salad
This Pea and Roasted Beet Salad is a colorful and nutrient-rich dish that’s perfect for a summer lunch or as a side for a barbecue.
The earthiness of the roasted beets pairs wonderfully with the sweetness of fresh peas, and the tangy vinaigrette brings all the flavors together.
Ingredients:
- 2 medium beets, peeled and diced
- 2 cups fresh peas (or frozen peas, thawed)
- 2 cups arugula or mixed greens
- 1/4 cup crumbled goat cheese or feta
- 1/4 cup walnuts, toasted
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
- Salt and pepper to taste
Instructions:
- Preheat your oven to 400°F (200°C). Toss the diced beets with 1 tablespoon of olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 25–30 minutes, or until tender.
- While the beets are roasting, blanch the peas in boiling water for 2 minutes and then transfer them to an ice bath.
- In a small bowl, whisk together the remaining 2 tablespoons of olive oil, balsamic vinegar, honey, salt, and pepper to make the dressing.
- Once the beets are roasted and cooled slightly, assemble the salad by placing the arugula, peas, roasted beets, goat cheese, and toasted walnuts in a large bowl.
- Drizzle with the balsamic dressing and toss gently to combine. Serve immediately.
This Pea and Roasted Beet Salad is a beautiful and vibrant dish that is as healthy as it is delicious.
The beets provide an earthy flavor, the peas add sweetness, and the tangy dressing ties everything together. It’s the perfect light meal for a warm summer day.
Pea and Zucchini Stir-Fry
This quick and easy Pea and Zucchini Stir-Fry is a fantastic way to use up summer vegetables.
The tender peas and zucchini are tossed in a savory soy-based sauce with a hint of ginger and garlic, making it the perfect side dish to accompany grilled meats or as a light, vegetarian main.
Ingredients:
- 1 cup fresh peas (or frozen peas, thawed)
- 2 medium zucchinis, sliced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon olive oil
- 1 garlic clove, minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon rice vinegar
- 1 teaspoon honey or sugar
- Sesame seeds for garnish (optional)
Instructions:
- Heat the sesame oil and olive oil in a large skillet or wok over medium heat. Add the garlic and ginger and sauté for 1–2 minutes until fragrant.
- Add the zucchini slices to the skillet and stir-fry for 4–5 minutes until they are tender but still crisp.
- Add the peas, soy sauce, rice vinegar, and honey. Stir to coat everything in the sauce and cook for another 2–3 minutes until heated through.
- Garnish with sesame seeds and serve immediately.
This Pea and Zucchini Stir-Fry is a light yet flavorful dish that highlights the freshness of summer vegetables.
The savory soy sauce and sesame oil bring depth of flavor, while the ginger and garlic add an aromatic kick. It’s an easy dish that can be whipped up in no time for a healthy and delicious meal.
Pea and Carrot Risotto
This Pea and Carrot Risotto is a creamy, comforting dish that’s perfect for summer evenings when you’re craving something rich but still light.
The natural sweetness of peas and carrots melds beautifully with the creamy texture of the risotto, making it a delicious, satisfying dish that feels indulgent without being too heavy.
Ingredients:
- 1 cup Arborio rice
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup fresh peas (or frozen peas)
- 1 cup carrots, finely diced
- 4 cups vegetable broth, kept warm
- 1/2 cup dry white wine
- 1/4 cup grated Parmesan cheese
- 2 tablespoons butter
- Salt and pepper to taste
Instructions:
- In a large saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 3–4 minutes.
- Add the Arborio rice to the pan and cook, stirring constantly, for 1–2 minutes until the rice is lightly toasted.
- Pour in the white wine and stir until it has mostly absorbed into the rice.
- Gradually add the warm vegetable broth, one ladle at a time, stirring frequently and allowing the liquid to absorb before adding more broth. Continue until the rice is tender, about 18–20 minutes.
- In the last 5 minutes of cooking, stir in the peas and carrots. Continue cooking until the vegetables are tender and the risotto is creamy.
- Remove from heat and stir in the Parmesan cheese and butter. Season with salt and pepper to taste.
- Serve immediately, garnished with additional Parmesan cheese if desired.
This Pea and Carrot Risotto is a wonderful, creamy dish that’s packed with flavor.
The peas and carrots provide sweetness, while the Parmesan adds richness and depth. It’s the perfect dish for a cozy dinner that still feels light and fresh.
Pea and Basil Pesto Pizza
This Pea and Basil Pesto Pizza is a delightful twist on the classic pizza.
The fresh peas, combined with the fragrant basil pesto and melted cheese, create a vibrant and delicious pizza that’s perfect for a light summer dinner. The crispy crust, paired with creamy cheese and sweet peas, will become a new favorite!
Ingredients:
- 1 pizza dough (store-bought or homemade)
- 1/2 cup basil pesto (store-bought or homemade)
- 1 cup fresh peas (or frozen peas, thawed)
- 1/2 cup mozzarella cheese, shredded
- 1/4 cup goat cheese, crumbled
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions:
- Preheat your oven according to the pizza dough instructions (usually 475°F or 245°C).
- Roll out the pizza dough on a floured surface to your desired thickness and place it on a baking sheet or pizza stone.
- Spread a thin layer of pesto over the dough, leaving a border around the edges.
- Scatter the peas evenly over the pesto, followed by the shredded mozzarella and crumbled goat cheese.
- Drizzle a little olive oil over the top and season with salt and pepper.
- Bake the pizza for 10-15 minutes, or until the crust is golden and the cheese is melted and bubbly.
- Remove from the oven and garnish with fresh basil leaves before serving.
This Pea and Basil Pesto Pizza is an exciting and fresh take on a pizza, with the sweetness of peas balancing out the savory pesto and creamy cheeses.
It’s a quick, easy, and delicious meal for any summer night!
Sweet Pea and Ricotta Stuffed Portobello Mushrooms
These Sweet Pea and Ricotta Stuffed Portobello Mushrooms are a perfect vegetarian dish for summer evenings.
The combination of sweet peas and creamy ricotta, along with the umami-rich Portobello mushrooms, makes for a satisfying and savory meal. You can serve them as a side or a main dish.
Ingredients:
- 4 large Portobello mushrooms, stems removed
- 1 cup fresh peas (or frozen peas, thawed)
- 1/2 cup ricotta cheese
- 1 tablespoon olive oil
- 1 garlic clove, minced
- 1/4 cup Parmesan cheese, grated
- 1 tablespoon fresh parsley, chopped
- Salt and pepper to taste
Instructions:
- Preheat your oven to 375°F (190°C).
- Remove the stems from the Portobello mushrooms and brush both sides with olive oil. Season with salt and pepper.
- Place the mushrooms on a baking sheet, gill side up, and bake for 10 minutes until tender.
- While the mushrooms are baking, blanch the peas in boiling water for 2 minutes, then transfer them to an ice bath.
- In a bowl, combine the ricotta, garlic, blanched peas, Parmesan cheese, and parsley. Season with salt and pepper to taste.
- Once the mushrooms are ready, remove them from the oven and carefully stuff them with the pea and ricotta mixture.
- Return the stuffed mushrooms to the oven and bake for an additional 10-12 minutes, or until the filling is warm and slightly golden.
- Serve hot, garnished with extra parsley if desired.
These Sweet Pea and Ricotta Stuffed Portobello Mushrooms are a flavorful and hearty dish that’s perfect for a meatless meal.
The creamy filling combined with the savory mushrooms makes every bite satisfying and rich in flavor.
Pea and Mint Sorbet
This Pea and Mint Sorbet is a refreshing and unique dessert that’s perfect for hot summer days.
The sweet peas, paired with the coolness of mint, create a delightful flavor combination that’s both refreshing and surprising. This sorbet is a perfect palate cleanser or light dessert to end a summer meal.
Ingredients:
- 2 cups fresh peas (or frozen peas, thawed)
- 1/2 cup fresh mint leaves
- 3/4 cup sugar
- 1 tablespoon lemon juice
- 1 1/2 cups water
- 1/4 teaspoon salt
Instructions:
- In a small saucepan, combine the water and sugar. Bring to a boil, stirring occasionally, until the sugar is dissolved. Remove from heat and let it cool to room temperature.
- Blanch the peas in boiling water for 2-3 minutes, then transfer them to an ice bath to stop the cooking process.
- Once the peas are cooled, combine them with the mint leaves, lemon juice, and cooled sugar syrup in a blender or food processor. Blend until smooth.
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions. If you don’t have an ice cream maker, pour the mixture into a shallow dish and freeze, stirring every 30 minutes to break up ice crystals, until it reaches a sorbet-like texture (about 2-3 hours).
- Serve the sorbet in bowls or cones, garnished with a sprig of mint.
This Pea and Mint Sorbet is a refreshing, light dessert that’s both vibrant and refreshing.
The combination of sweet peas and mint is unexpected but delicious, making it a perfect end to any summer meal.
Pea and Parmesan Croquettes
These crispy Pea and Parmesan Croquettes are a perfect appetizer or snack for any summer gathering.
With a crunchy golden exterior and a creamy, cheesy interior, these croquettes make a savory treat that’s full of flavor. Paired with a tangy dipping sauce, they’re sure to be a crowd-pleaser!
Ingredients:
- 1 cup fresh peas (or frozen peas, thawed)
- 1/2 cup grated Parmesan cheese
- 1/2 cup breadcrumbs (plus extra for coating)
- 2 eggs, beaten
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon flour
- Salt and pepper to taste
- Olive oil for frying
Instructions:
- In a food processor, pulse the peas until roughly mashed but still chunky. You can also mash them by hand if preferred.
- In a large bowl, combine the mashed peas, Parmesan, breadcrumbs, eggs, parsley, and flour. Season with salt and pepper. Mix everything until well combined.
- Roll the mixture into small balls or oval shapes, then coat them lightly in extra breadcrumbs.
- Heat olive oil in a pan over medium heat. Fry the croquettes in batches for about 3–4 minutes on each side, or until golden brown and crispy.
- Remove the croquettes from the pan and place them on a paper towel-lined plate to drain excess oil.
- Serve hot with a dipping sauce of your choice, such as marinara or aioli.
These Pea and Parmesan Croquettes are crispy, creamy, and full of savory goodness.
The combination of Parmesan cheese and peas inside makes each bite a delightful treat, while the crunchy exterior gives it a satisfying texture. A perfect snack or appetizer for summer parties!
Pea and Tomato Gazpacho
Pea and Tomato Gazpacho is a refreshing, chilled soup that’s perfect for hot summer days.
This vibrant soup combines the sweetness of peas with the acidity of tomatoes, making it a wonderfully balanced and light meal or starter. Served cold, it’s the ideal dish to cool off in the heat!
Ingredients:
- 2 cups fresh peas (or frozen peas, thawed)
- 4 medium tomatoes, diced
- 1 cucumber, peeled and diced
- 1/4 cup red onion, diced
- 1/4 cup fresh basil leaves
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup cold water
Instructions:
- In a blender or food processor, combine the peas, tomatoes, cucumber, red onion, basil, olive oil, red wine vinegar, salt, and pepper.
- Blend until smooth, adding cold water to achieve your desired consistency.
- Taste and adjust seasoning with more salt, pepper, or vinegar as needed.
- Chill the gazpacho in the refrigerator for at least 2 hours before serving.
- Serve the gazpacho cold, garnished with extra basil or a drizzle of olive oil if desired.
Pea and Tomato Gazpacho is a light, refreshing soup full of summer flavors.
The combination of sweet peas and tangy tomatoes, along with the cool cucumber and basil, makes for a wonderfully balanced dish. It’s a perfect way to start a summer meal or enjoy as a light lunch on a hot day.
Grilled Pea and Halloumi Skewers
These Grilled Pea and Halloumi Skewers are a delicious and easy-to-make summer treat.
The saltiness of the halloumi pairs wonderfully with the sweetness of the peas, and grilling brings out a smoky flavor that makes this dish a real standout at your summer barbecues.
Ingredients:
- 1 cup fresh peas (or frozen peas, thawed)
- 1 block halloumi cheese, cut into cubes
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
Instructions:
- Preheat your grill or grill pan over medium heat.
- In a bowl, toss the halloumi cubes and peas with olive oil, lemon juice, oregano, red pepper flakes (if using), salt, and pepper.
- Thread the halloumi and peas alternately onto skewers, ensuring they are spaced evenly.
- Place the skewers on the grill and cook for 2-3 minutes per side, or until the halloumi is golden and grill marks appear.
- Serve immediately with a drizzle of extra lemon juice or a sprinkle of fresh herbs.
These Grilled Pea and Halloumi Skewers are simple yet incredibly flavorful.
The smoky grilled halloumi combined with the sweetness of peas makes for a delicious bite. Whether served as an appetizer, side dish, or light main course, these skewers are sure to be a hit at your next barbecue.
Pea and Avocado Toast
This Pea and Avocado Toast is a simple, healthy, and satisfying breakfast or snack option.
The creamy avocado paired with the sweet, fresh peas creates a delicious combination that’s light yet packed with flavor. Perfect for a quick meal on a warm summer day!
Ingredients:
- 1 ripe avocado
- 1 cup fresh peas (or frozen peas, thawed)
- 2 slices whole grain or sourdough bread, toasted
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Crushed red pepper flakes (optional)
- Fresh parsley or mint for garnish
Instructions:
- In a small bowl, mash the avocado with lemon juice, salt, and pepper until smooth.
- Lightly mash the peas with a fork in another bowl, leaving some peas whole for texture.
- Drizzle the toasted bread slices with olive oil, then spread the mashed avocado mixture on each slice.
- Top with the mashed peas and season with a pinch of salt, pepper, and crushed red pepper flakes, if desired.
- Garnish with fresh parsley or mint before serving.
Pea and Avocado Toast is a creamy and refreshing twist on a breakfast favorite.
The combination of avocado’s richness and peas’ natural sweetness, paired with the crisp toast, makes for a delightful snack or meal. Plus, it’s super quick to make!
Pea and Corn Fritters
Pea and Corn Fritters are a savory snack or side dish packed with fresh, seasonal flavors.
These crispy, golden fritters are filled with sweet peas, corn kernels, and aromatic herbs, making them a perfect addition to any summer spread. Serve them with a tangy yogurt dip or a fresh salsa for extra flavor.
Ingredients:
- 1 cup fresh peas (or frozen peas, thawed)
- 1 cup corn kernels (fresh or frozen)
- 1/2 cup flour
- 2 eggs, beaten
- 1/4 cup fresh cilantro, chopped
- 1/4 cup green onions, chopped
- 1 teaspoon cumin
- Salt and pepper to taste
- Olive oil for frying
Instructions:
- In a large bowl, combine the peas, corn, flour, eggs, cilantro, green onions, cumin, salt, and pepper. Stir until the mixture is thick and cohesive.
- Heat olive oil in a skillet over medium heat. Drop spoonfuls of the fritter mixture into the hot oil, flattening them slightly with the back of the spoon.
- Fry the fritters for 2-3 minutes on each side, or until golden brown and crispy.
- Remove from the skillet and place them on a paper towel-lined plate to drain excess oil.
- Serve the fritters warm with a side of yogurt dip or salsa.
These Pea and Corn Fritters are crispy, savory, and packed with flavor.
The sweetness of the corn and peas, along with the aromatic herbs and spices, make these fritters the perfect snack or side dish for your summer meals. They’re great for sharing at a barbecue or enjoying as a quick bite!
Pea and Feta Stuffed Bell Peppers
Pea and Feta Stuffed Bell Peppers are a colorful, nutritious, and flavorful dish that works as a main course or a side dish.
The sweetness of the peas pairs perfectly with the briny feta cheese, creating a delicious stuffing for the roasted bell peppers. It’s a fresh, Mediterranean-inspired dish that’s perfect for summer.
Ingredients:
- 4 large bell peppers, tops cut off and seeds removed
- 1 cup fresh peas (or frozen peas, thawed)
- 1/2 cup crumbled feta cheese
- 1/2 cup cooked quinoa or rice
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1/4 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- Preheat your oven to 375°F (190°C).
- In a bowl, combine the peas, crumbled feta, cooked quinoa or rice, olive oil, lemon juice, oregano, salt, and pepper. Mix well.
- Stuff each bell pepper with the pea and feta mixture, pressing it down gently to pack the filling.
- Place the stuffed peppers in a baking dish and cover with aluminum foil. Roast for 25–30 minutes, or until the peppers are tender.
- Remove the foil and roast for an additional 5–10 minutes to allow the tops to brown slightly.
- Garnish with fresh parsley before serving.
These Pea and Feta Stuffed Bell Peppers are a light and wholesome dish that’s perfect for summer.
The sweetness of peas combined with the salty feta and tangy lemon makes for a deliciously well-rounded filling. It’s a great way to enjoy fresh vegetables in a satisfying and flavorful way.
