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

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.

In case you haven’t heard, mint and peas are basically soulmates. Mint’s bright herbal flavor brings out the best in the peas’ delicate sweetness.

After the peas are blanched, they’re blended with herbs and seasonings until they become a creamy purée.

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

Cooking pasta in your pressure cooker is life changing. The key is dropping the dry noodles with the aromatics first for flavor, then quick-releasing the pressure once they’re cooked, so they stay al dente.

Goat’s milk cheese can do so much more than sit on a cheese board and look pretty. The proof is in the pudding dressing, made with mayonnaise, lemon juice, Dijon mustard and all the fresh herbs.

These pretty appetizers are destined for Easter brunch. They’re made with store-bought puff pastry dough, so you’ll only need to assemble and bake the tarts to flaky perfection.

Bring on the anti-inflammatories (looking at you, turmeric). Serve the curry over brown rice to make it a meal.

BRB, picking all the fresh peaches, plums and cherries we can get our hands on.

You can never have too many 20-minute weeknight dinners up your sleeve, especially those that keep you from ordering takeout (again…).

Pasta + fresh veggies + lemon butter + toasted pine nuts = the classiest (and simplest) potluck contribution of all time.

Two seasonal heavyweights transform into a decadent, garlicky masterpiece after being roasted and blended until creamy. We’ll take extra garlic-herb croutons on ours, please.

These are nutritious, elegant and oh so springy, meaning they’re just the Mother’s Day appetizer you’ve been searching for.

This dish is super flexible. Feel free to use fresh mozzarella instead of burrata, swap in frozen peas for fresh or throw some asparagus or scallions into the mix.

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.

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.

Bury us in lemon-kissed, light-as-air ricotta cheese, please and thank you.

The recipe calls for pea shoots, which are the leaves that grow on a pea plant. They’re super crisp raw but turn tender and wilted once they’re added to the warm pasta.

Come for the green beans, zucchini, sweet peas and fava beans, stay for the pistachio-parsley gremolata.

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

This mix of cabbage, spinach, tomatoes, bell peppers and more is almost too gorgeous to eat. Almost.

Rice noodles are the chewy, light pasta alternative we can’t get enough of. They’re more than just delicious, too: They’re packed with phosphorus, manganese and selenium.