26 Spring Pea Recipes to Make While They’re at Peak Freshness

• Time Commitment: 50 minutes
• Why I Love It: crowd-pleaser, beginner-friendly, special occasion-worthy
• Serves: 8

"Spanish tortilla, an adored open-faced omelet packed with potatoes simmered in olive oil, inspired this frittata," recipe creator Cara Mangini writes. "Cut into small squares, it can anchor a happy hour grazing board. It's also a wonderful dinner, perhaps with sautéed asparagus on the side."

• Time Commitment: 35 minutes
• Why I Love It: make ahead, beginner-friendly, vegetarian
• Serves: 4

If you have frozen peas and eggs on hand, you’re essentially already halfway there. This spring pea recipe can be served as an appetizer with fresh lemon and the whipped cheese dip, or it can be made into a full meal with prosciutto, bread and a green salad.

• Time Commitment: 25 minutes
• Why I Love It: <30 minutes, beginner-friendly, vegan
• Serves: 4

"The vegetables get blanched along with the pasta, inspired by a Jamie Oliver method," recipe creators David Frankiel and Luise Vindahl write. "We then blitz some of them into a sauce that becomes a creamy base for the pasta." Finish your plate with Parm, lemon and a touch of flaky salt.

• Time Commitment: 20 minutes
• Why I Love It: <30 minutes, beginner-friendly, <10 ingredients
• Serves: 2

No, it's not real cacio e pepe, but it is refreshing, simple and teeming with freshly ground black pepper and Pecorino. "You could add some raw zucchini noodles in place of cucumber if you wanted to, serve it on top of thin, crispy or grilled chicken cutlets or you pile it on top of baked pizza crust," recipe creator Jess Damuck suggests.

• Time Commitment: 10 minutes
• Why I Love It: crowd-pleaser, <30 minutes, beginner-friendly
• Serves: 6

Aka the greenest charcuterie plate you’ll ever assemble. The peas are tossed in a mix of lemon juice, olive oil, Pecorino Romano and spices. Serve this mélange with crostini, crackers and chile crisp, if you'd like to give the spring pea recipe a spicy edge.

• Time Commitment: 40 minutes
• Why I Love It: make ahead, crowd-pleaser, gluten free
• Serves: 6

In case you haven't heard, mint and peas are basically soulmates. The herb's bright, fresh flavor brings out the best in the peas' delicate sweetness. That said, any mix of soft herbs will work, although I'm partial to the combination of parsley, dill and chives.

• Time Commitment: 20 minutes
• Why I Love It: <10 ingredients, <30 minutes, special occasion-worthy
• Serves: 4

After the peas are blanched, they’re blended with herbs and seasonings until they become a creamy purée. Most importantly, the scallops are thoroughly patted dry before being seared; this is key for getting an Insta-worthy exterior crust.

• Time Commitment: 25 minutes
• Why I Love It: <30 minutes, crowd-pleaser, beginner-friendly, make ahead
• Serves: 6

Bread salad, where have you been all my life? Not only is this dish loaded with whole-wheat sourdough and tangy mustard dressing, but it’s also loaded with a ton of seasonal produce, like asparagus, peas, scallions and watercress.

• Time Commitment: 30 minutes
• Why I Love It: Instant Pot recipe, crowd-pleaser, beginner-friendly
• Serves: 6

Making pasta in the pressure cooker is life-changing. The key to keeping the spaghetti from overcooking is dropping the dry noodles in with the aromatics first for flavor, then quick-releasing the pressure once they’re cooked, so they stay al dente. The more you know.

• Time Commitment: 15 minutes
• Why I Love It: <30 minutes, make ahead, crowd-pleaser
• Serves: 6

Goat’s milk cheese can do so much more than sit on a charcuterie board and look pretty. The proof is in the pudding dressing, made with mayonnaise, lemon juice, Dijon mustard and all the fresh herbs. Make it in advance so the peas have time to soak up as much flavor as possible.

• Time Commitment: 1 hour and 10 minutes
• Why I Love It: beginner-friendly, crowd-pleaser, special occasion-worthy
• Serves: 6

This pretty spring pea recipe is destined for your Easter brunch menu. They’re made with store-bought puff pastry dough, so you’ll only need to assemble and bake the tarts to flaky perfection—no kneading required. (Your guests will be none the wiser.)

• Time Commitment: 40 minutes
• Why I Love It: beginner-friendly, vegan, dairy free
• Serves: 4

Bring on the anti-inflammatories (looking at you, turmeric). Thanks to canned coconut milk, store-bought vegetable broth and coconut oil, this dish is completely plant-based yet rich in texture. Serve the curry over brown rice to make it a meal.

• Time Commitment: 20 minutes
• Why I Love It: <30 minutes, crowd-pleaser, beginner-friendly
• Serves: 8

BRB, picking all the fresh peaches, plums and cherries I can get my hands on. Besides blanching the asparagus and snap peas until bright green and color and tender-yet-crisp in texture, this recipe doesn't require a moment of cooking.

• Time Commitment: 20 minutes
• Why I Love It: <30 minutes, beginner-friendly, one pan
• Serves: 4

You can never have too many 20-minute weeknight dinners up your sleeve, especially those that keep you from ordering takeout (again…). Pair it with noodles, rice or even potatoes to work in a carb, or stick to poultry and vegetables to keep it keto-friendly.

• Time Commitment: 45 minutes
• Why I Love It: crowd-pleaser, beginner-friendly, vegetarian
• Serves: 6

Pasta + fresh veggies + lemon butter + toasted pine nuts = the classiest (and simplest) potluck contribution of all time. Follow recipe creator Kathryne Taylor's instructions for toasting the nuts: "Warm them in a small skillet over medium heat, stirring frequently (do not step away from the stove, as they burn quickly). Cook until they are turning lightly golden on the edges, about 3 to 5 minutes."

• Time Commitment: 30 minutes
• Why I Love It: gluten free, vegan, beginner-friendly
• Serves: 4

Two seasonal heavyweights transform into a decadent masterpiece after being roasted and blended until smooth. "Sautéed garlic and shallot add depth of flavor, while almond milk makes it oh so creamy," recipe creator Dana Shultz explains. I’ll take extra garlic-herb croutons on mine, please.

• Time Commitment: 1 hour and 45 minutes
• Why I Love It: crowd-pleaser, beginner-friendly, make ahead
• Serves: 4 to 6

These are nutritious, elegant and oh-so springy, meaning they're just the Mother's Day appetizer you've been searching for. In case you need more convincing, the first ingredient is salty, savory ham hock (or bacon, if you'd prefer). Need I say more?

• Time Commitment: 20 minutes
• Why I Love It: <30 minutes, crowd-pleaser, vegetarian
• Serves: 8

This spring pea recipe is super flexible. Feel free to use fresh mozzarella cheese instead of burrata, swap in frozen peas for fresh or throw some asparagus or scallions into the mix. Whatever you do, don't be shy with the fresh herbs as a finishing touch.

• Time Commitment: 20 minutes
• Why I Love It: <30 minutes, beginner-friendly, special occasion-worthy
• Serves: 4

Not only does it boast tangy crumbled feta, peppery watercress and salty prosciutto, but it's also finished with a fresh basil vinaigrette that makes the pie sing. It's begging to be enjoyed al fresco, if you ask me.

• Time Commitment: 30 minutes
• Why I Love It: crowd-pleaser, special occasion-worthy, vegetarian
• Serves: 6

PSA: Do *not* throw out your carrot greens. They’re sweet and earthy, plus make a great pesto base with the help of fresh basil. "This salad can be assembled up to one day in advance," recipe creator Tieghan Gerard notes. "Just add the watercress, herbs and toasted bread just before serving, so they don't get soggy. You can toss the salad with the pesto and let it sit in the fridge and marinate (which I think is delish), or add it just before serving."

• Time Commitment: 30 minutes
• Why I Love It: vegetarian, beginner-friendly, <10 ingredients
• Serves: 24 pieces

Bury me in lemon-kissed, light-as-air ricotta cheese, please and thank you. If you'd prefer a bolder, more umami-rich profile to a bright, citrusy one, finish the crostini with truffle oil instead of lemon-infused olive oil.

• Time Commitment: 25 minutes
• Why I Love It: crowd-pleaser, <30 minutes, vegetarian
• Serves: 8

The recipe calls for pea shoots, which are the leaves that grow on a pea plant. They start out super crisp when raw, but turn tender and wilted once they’re added to the warm pasta. P.S.: "This pasta tastes great when served with grilled chicken or fish, but you could also add crispy bacon to the pasta itself," recipe creator Sylvia Fountaine writes.

• Time Commitment: 1 hour
• Why I Love It: gluten free, vegetarian, crowd-pleaser
• Serves: 8

Come for the green beans, zucchini, sweet peas and fava beans, stay for the pistachio-parsley gremolata. Pro tip: The gremolata (aka the best part) can be prepared up to two days ahead of serving, as long as it's stored in the fridge in an airtight container.

• Time Commitment: 1 hour and 10 minutes
• Why I Love It: crowd-pleaser, special occasion-worthy, beginner-friendly
• Serves: 6

Risotto is typically made with rice, but did you know you could substitute nearly any grain from buckwheat to quinoa to barley? Trade arborio for farro, a hearty whole grain that’s loaded with protein, fiber and an array of nutrients.

• Time Commitment: 20 minutes
• Why I Love It: <30 minutes, no cook, crowd-pleaser
• Serves: 6

This mix of cabbage, spinach, tomatoes, bell peppers and more is almost too gorgeous to eat—almost. "Add extra flavor and texture with microgreens, alfalfa sprouts, Castelvetrano olives, crumbled feta or goat cheese, roasted pistachios and sunflower seeds," recipe creator Monique Volz writes.

• Time Commitment: 25 minutes
• Why I Love It: <30 minutes, dairy free, beginner-friendly
• Serves: 2

Rice noodles are the chewy, light (and naturally gluten-free) pasta alternative I can't get enough of. They're more than just delicious, too: They're packed with phosphorus, manganese and selenium. But most importantly, they're endlessly versatile and take on the taste of whatever you pair them with.