THOMAS PAYNE
Recipes

10 Recipes to Cook with Frozen Peas

Easy peasy

By SAVEUR Editors


Published on March 25, 2020

Versatile and readily available at any time of year, frozen peas are an easy substitute for fresh in all sorts of recipes. We welcome the bright, green flavor they add to side dishes, appetizers, and entrées.

Noodles with Peas (Pasta e Piselli)

The always-comforting combination of peas, bacon, and cheese, which comes from Romeo Salta's The Pleasures of Italian Cooking, comes together in less than half an hour. Get the recipe for Noodles with Peas (Pasta e Piselli) »

Spring Pea Soup with Leeks and Herbs

The fresh flavor of spring peas joins leeks, parsley, mint, and basil in a vibrant soup that’s excellent served war or chilled. Get the recipe for Spring Pea Soup with Leeks and Herbs »

Vegetarian Samosas with Potatoes and Peas

Tender potatoes and peas are spiced with cumin, fennel, coriander, and ginger in these crispy, golden fritters. Get the recipe for Vegetarian Samosas with Potatoes and Peas »

Buckwheat and Ricotta Gnocchi with Cream, Peas, and Spinach

Buckwheat flour gives this gnocchi weightiness and an earthy flavor that pairs perfectly with a spring mix of peas and spinach. Get the recipe for Buckwheat and Ricotta Gnocchi with Cream, Peas, and Spinach »

Cooked and Raw Winter Salad

Bacon, parmesan, and pine nuts combine with a medley of cooked and raw vegetables to make a satisfying salad from The Canal House's Christopher Hirsheimer. Get the recipe for Cooked and Raw Winter Salad »

Brown Butter, Peas, and Mint Omelette

Rich, nutty brown butter perfectly offsets the fresh flavor of sweet peas and mint. Get the recipe for Brown Butter, Peas, and Mint Omelette »

Bacon and Shrimp Fried Rice

Bacon adds smoky dimension to this stir-fry. It's easily adapted to whatever leftovers you have in your fridge—roasted pork or chicken, egg, seafood, or just about any kind of vegetables. Get the recipe for Bacon and Shrimp Fried Rice »

Creamy Fenugreek and Spinach with Cheese

This creamy dish from Toronto-based Indian cookbook author Smita Chandra makes a phenomenal spread, with oven-baked naan bread on the side. It's made with the fresh Indian cheese called paneer, peas, and whole peeled tomatoes, along with plenty of tangy fresh fenugreek greens, and it's spiced lavishly with turmeric, coriander, garam masala, and more. If you can't find fenugreek greens, kale, Swiss chard, or another green can be substituted. Get the recipe for Creamy Fenugreek and Spinach with Cheese (Methi Malai Paneer) »

Sweet Peas with Prosciutto

In this classic Roman dish, sweet peas are braised until tender and sautéed with salty prosciutto. Get the recipe for Sweet Peas with Prosciutto (Piselli al Prosciutto) »

Peas with Orange and Mint

Fresh orange juice and plenty of mint enliven ordinary frozen peas. Peas with Orange and Mint »



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