Peas

Split Pea Salad

This recipe has nothing to do with that place, other than it’s an obvious homage to split pea soup—one of the most delicious and ugly foods out there.

Spring Pasta with Peppered Peas

The goal is a sort of spring-y Alla Gricia (pork fat + lots of black pepper + spring vegetables), so this pasta is ideally made with guanciale, green garlic, pea shoots and fresh peas. But know that even if made with olive oil, regular garlic, arugula and frozen peas, it’ll still be so lovely.

Boiled Potatoes with Peas and Lemon

YIELD — 2–4 servings Ingredients * 1 pound small potatoes, purple or otherwise * Kosher salt * White distilled vinegar, optional * ¼–½ pound snap or snow peas, halved lengthwise or thinly sliced * 1 large spring onion (or 2 scallions), thinly sliced * 1–2 lemons for zesting and juicing * Freshly ground black pepper Preparation 1.

Pasta Salad with Peas and Parmesan

This pasta salad is destined for summer potluck stardom. It gets better as it sits, and is beloved by all.

Peas with Anchovy, Lemon, and All the Radishes

This is a great recipe for switching up your salad routine. It’s filled with peppery radishes, green garlic, sweet, crunchy peas, and a dressing so good you’ll want to keep a jar in your fridge.

Split Pea Soup

If you’re still in soup mode, this other riff on a classic is excellent, and can easily be made vegan.

A Pretty Classic Chicken Pot Pie

If you like stuffing, if you like chicken, if you like things baked beneath a buttery crust, then this chicken pot pie is for you. 

Ricotta Dumplings With Buttered Peas and Asparagus

These dumplings are a way to get the satisfaction of making your own pasta without having to make your own pasta. It’s a truly excellent canvas for anything seasonal (asparagus and peas in the spring) so adjust as you like.