Pea & Mint Salad
A bright and refreshing starter that showcases peas in a raw, crunchy form. The sweet green peas pair perfectly with fragrant mint, a splash of lemon, and a touch of olive oil.
- 500 g fresh peas, trimmed
- 10 g fresh mint leaves, chopped
- 15 g lemon zest
- 10 g olive oil
- 5 g sea salt
- 2 g black pepper
Combine all ingredients in a bowl, toss gently, and chill for 30 minutes. Serve over toasted bread or as a side to grilled chicken.
Warm Pea Soup
This silky soup is a comforting option on cool evenings. The peas are pureed with herbs and a gentle broth, creating a velvety texture that feels like a hug in a bowl.
- 600 g frozen peas, thawed
- 200 g onion, diced
- 100 g carrot, diced
- 2 cloves garlic, minced
- 500 ml vegetable broth
- 50 g fresh thyme leaves
- 20 g butter
- 25 g cream (optional)
- 10 g salt
- 5 g pepper
Sauté onion, carrot, and garlic in butter until soft. Add peas, broth, and thyme. Simmer 15 minutes, then blend until smooth. Stir in cream, season, and serve hot with crusty bread.
Pea & Bacon Pasta
A quick weeknight dinner that balances savory bacon with the mild sweetness of peas. The dish is finished with a burst of lemon juice and parmesan for extra depth.
- 400 g pasta (penne or fusilli)
- 200 g frozen peas, thawed
- 200 g bacon, diced
- 15 ml olive oil
- 30 g parmesan cheese, grated
- 10 g lemon zest
- 10 g fresh parsley, chopped
- 5 g salt
- 2 g pepper
Cook pasta until al dente. Meanwhile, brown bacon in oil, add peas for 3 minutes. Combine pasta, bacon‑pea mixture, parmesan, lemon zest, parsley, salt, and pepper. Mix thoroughly and serve.
Pea Curry
Introduce a mild Indian twist to your peas with this aromatic curry. It’s simple to prepare and pairs beautifully with rice or flatbread.
- 300 g frozen peas, thawed
- 200 g onion, finely chopped
- 40 g ginger paste
- 20 g garlic paste
- 15 g garam masala
- 10 g ground cumin
- 200 ml coconut milk
- 10 g cilantro, chopped
- 5 g salt
- 5 g pepper
Saute onion, ginger, and garlic until fragrant. Add cumin, garam masala, and peas; cook for 5 minutes. Pour in coconut milk, bring to a simmer, and let thicken. Garnish with cilantro before serving.
Pea Pancakes
For a fun breakfast or brunch, blend peas into pancake batter for a green, protein‑rich treat. The subtle sweetness of peas compliments maple syrup.
- 200 g flour
- 150 g frozen peas, thawed
- 150 ml milk
- 1 egg
- 10 g sugar
- 5 g baking powder
- 5 g salt
- 20 g butter, melted
Blend flour, baking powder, salt, and sugar. Whisk in milk, egg, melted butter, then fold in peas. Cook small pancakes on a non‑sticky griddle until golden on both sides. Serve with honey or jam.
These dishes demonstrate how versatile peas are—whether raw, cooked, or blended, they add color, flavor, and a boost of nutrition to any meal.