Craving something fresh, versatile, and downright delicious? Sweet peas are the unsung heroes of the kitchen, ready to transform any meal from simple to spectacular. Whether you’re planning a quick weeknight dinner or a special seasonal feast, these vibrant little gems have you covered. Dive into our roundup of 19 irresistible sweet pea recipes—your next favorite dish is waiting!
Creamy Sweet Pea and Mint Soup
A vibrant celebration of spring’s arrival, this Creamy Sweet Pea and Mint Soup transforms humble ingredients into an elegant, velvety first course. Its brilliant green hue and refreshing herbal notes offer a light yet luxurious start to any meal, perfectly balancing sweetness with a subtle savory depth.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 2 tablespoons unsalted butter (or olive oil for a dairy-free version)
– 1 medium yellow onion, finely diced
– 2 cloves garlic, minced
– 4 cups low-sodium vegetable broth
– 1 pound frozen sweet peas (no need to thaw)
– 1/4 cup fresh mint leaves, packed, plus extra for garnish
– 1/2 cup heavy cream (or full-fat coconut milk for a vegan alternative)
– 1 teaspoon kosher salt, plus more as needed
– 1/4 teaspoon freshly ground black pepper
– 1 tablespoon fresh lemon juice
Instructions
1. Melt the butter in a large Dutch oven or heavy-bottomed pot over medium heat until it foams slightly, about 1 minute.
2. Add the diced onion and cook, stirring occasionally, until translucent and softened, 5–7 minutes; avoid browning to maintain a bright soup color.
3. Stir in the minced garlic and cook until fragrant, about 30 seconds, being careful not to let it burn.
4. Pour in the vegetable broth and bring the mixture to a gentle simmer over medium-high heat.
5. Add the frozen peas directly to the simmering broth and cook until they are tender and bright green, exactly 4 minutes; this preserves their fresh flavor and vibrant color.
6. Remove the pot from the heat and immediately stir in the mint leaves to wilt them slightly.
7. Carefully transfer the hot mixture to a blender, working in batches if necessary, and blend on high until completely smooth, about 1–2 minutes per batch.
8. Return the pureed soup to the pot over low heat and stir in the heavy cream until fully incorporated.
9. Season the soup with salt and pepper, then add the lemon juice to brighten the flavors; taste and adjust seasoning if desired.
10. Ladle the soup into bowls and garnish with a drizzle of cream and a few fresh mint leaves.
The resulting texture is luxuriously smooth and velvety, with the sweet peas providing a delicate, garden-fresh base that is beautifully lifted by the bright, cooling mint. For an elegant presentation, serve it chilled on a warm day or gently reheated, accompanied by a crusty baguette or a dollop of crème fraîche swirled on top.
Sweet Pea and Ricotta Stuffed Shells
Heralding the arrival of spring on the plate, these Sweet Pea and Ricotta Stuffed Shells offer a vibrant, elegant twist on a classic comfort dish. The delicate sweetness of fresh peas marries beautifully with creamy ricotta, all enveloped in a light, aromatic sauce and tender pasta. It’s a celebration of seasonal produce that feels both sophisticated and deeply satisfying.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
– 24 jumbo pasta shells (about 12 oz)
– 2 cups whole-milk ricotta cheese, drained if watery
– 1 1/2 cups fresh sweet peas, blanched (or frozen peas, thawed and patted dry)
– 1/2 cup grated Parmesan cheese, plus extra for serving
– 1 large egg, lightly beaten
– 1/4 cup fresh mint leaves, finely chopped
– 1 teaspoon lemon zest, finely grated
– 1/2 teaspoon fine sea salt
– 1/4 teaspoon freshly ground black pepper
– 2 tablespoons unsalted butter
– 2 tablespoons all-purpose flour
– 2 cups whole milk, warmed slightly
– 1/8 teaspoon freshly grated nutmeg
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. Bring a large pot of generously salted water to a rolling boil over high heat.
3. Add the jumbo pasta shells to the boiling water and cook for 9 minutes, stirring occasionally to prevent sticking, until just al dente.
4. Drain the shells in a colander and immediately rinse under cool water to stop the cooking process; arrange them in a single layer on a baking sheet to prevent clumping.
5. In a large mixing bowl, combine the ricotta cheese, blanched sweet peas, grated Parmesan, beaten egg, chopped mint, lemon zest, sea salt, and black pepper until fully incorporated.
6. Using a small spoon, carefully fill each cooked pasta shell with the ricotta and pea mixture, dividing it evenly among all 24 shells.
7. Place the filled shells in the prepared baking dish, arranging them snugly in a single layer.
8. In a medium saucepan over medium heat, melt the unsalted butter until it just begins to foam.
9. Whisk in the all-purpose flour and cook for 1 minute, stirring constantly, to form a pale golden roux.
10. Gradually pour in the warmed whole milk, whisking continuously to prevent lumps, and bring the mixture to a gentle simmer.
11. Cook the sauce for 3-4 minutes, whisking often, until it thickens enough to coat the back of a spoon.
12. Remove the saucepan from the heat and stir in the freshly grated nutmeg.
13. Pour the prepared sauce evenly over the arranged stuffed shells in the baking dish.
14. Cover the dish tightly with aluminum foil and bake in the preheated oven for 25 minutes.
15. Remove the foil and continue baking for an additional 10-12 minutes, until the sauce is bubbly and the tops of the shells are lightly golden.
16. Let the dish rest for 5 minutes before serving to allow the filling to set.
Creamy and verdant, these shells offer a delightful contrast between the tender pasta, the rich, herbed filling, and the velvety sauce. For a stunning presentation, garnish with extra fresh mint leaves and a sprinkle of Parmesan, or serve alongside a crisp, lemony arugula salad to complement the dish’s bright flavors.
Garlic Butter Sweet Pea Pasta
Warm, buttery aromas and vibrant green hues make this Garlic Butter Sweet Pea Pasta a celebration of simple, seasonal ingredients. This elegant yet approachable dish transforms pantry staples into a comforting meal that feels both rustic and refined, perfect for a cozy weeknight dinner or an impromptu gathering with friends. With its creamy sauce and tender pasta, it’s a versatile canvas for personal touches, inviting you to savor each flavorful bite.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 12 ounces dried fettuccine pasta (or any long pasta like linguine)
– 4 tablespoons unsalted butter, divided
– 4 cloves garlic, minced (about 1 tablespoon)
– 1 cup frozen sweet peas, thawed (or fresh if in season)
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese, plus extra for serving
– 1/4 teaspoon salt, adjust to taste
– 1/8 teaspoon black pepper, freshly ground
– 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the fettuccine pasta to the boiling water and cook according to package directions until al dente, about 10–12 minutes, stirring occasionally to prevent sticking.
3. While the pasta cooks, melt 2 tablespoons of butter in a large skillet over medium heat until foamy, about 2 minutes.
4. Add the minced garlic to the skillet and sauté until fragrant and lightly golden, about 1 minute, stirring constantly to avoid burning.
5. Stir in the thawed sweet peas and cook until heated through and bright green, about 2–3 minutes.
6. Pour the heavy cream into the skillet and bring to a gentle simmer over medium heat, stirring occasionally, about 3–4 minutes.
7. Reduce the heat to low and whisk in the remaining 2 tablespoons of butter until fully melted and incorporated into the sauce.
8. Stir in the grated Parmesan cheese until the sauce is smooth and slightly thickened, about 1–2 minutes.
9. Season the sauce with salt and black pepper, tasting and adjusting as needed for balance.
10. Drain the cooked pasta, reserving 1/2 cup of the pasta water, and add the pasta directly to the skillet with the sauce.
11. Toss the pasta with the sauce over low heat until evenly coated, adding reserved pasta water a tablespoon at a time if the sauce seems too thick, about 2 minutes.
12. Remove the skillet from the heat and garnish with chopped fresh parsley, if using.
Fluffy and tender, the pasta is enveloped in a luxuriously creamy sauce that balances the sweetness of peas with the savory depth of garlic and Parmesan. For a creative twist, top with crispy pancetta or a sprinkle of lemon zest to brighten the flavors, making it an effortlessly elegant dish that delights with every forkful.
Sweet Pea and Bacon Risotto
Beneath the winter chill, a comforting bowl of Sweet Pea and Bacon Risotto emerges as the ultimate seasonal indulgence, marrying creamy arborio rice with the smoky depth of cured pork and the sweet pop of fresh peas. This elegant yet approachable dish transforms simple pantry staples into a luxurious meal, perfect for a cozy Christmas Eve dinner or an impressive weekend supper. Its velvety texture and harmonious flavors offer a sophisticated twist on a classic, promising to warm both the kitchen and the soul.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 30 minutes
Ingredients
– 6 slices thick-cut bacon, chopped (or use pancetta for a milder flavor)
– 1 medium yellow onion, finely diced
– 2 cloves garlic, minced
– 1 ½ cups arborio rice
– ½ cup dry white wine, such as Sauvignon Blanc (or substitute with additional broth)
– 4 cups low-sodium chicken broth, warmed to a simmer
– 1 cup fresh or frozen sweet peas (thaw if frozen)
– ½ cup grated Parmesan cheese, plus extra for serving
– 2 tbsp unsalted butter
– 2 tbsp olive oil (or any neutral oil)
– Salt and freshly ground black pepper, to taste
Instructions
1. In a large, heavy-bottomed pot or Dutch oven over medium heat, cook the chopped bacon for 8–10 minutes until crispy and golden brown, stirring occasionally to prevent burning.
2. Using a slotted spoon, transfer the bacon to a paper towel-lined plate, leaving about 2 tablespoons of rendered fat in the pot.
3. Add the olive oil to the bacon fat, then sauté the diced onion for 5–7 minutes until translucent and softened, stirring frequently.
4. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it brown.
5. Add the arborio rice to the pot and toast for 2–3 minutes, stirring constantly until the grains are lightly coated and slightly translucent at the edges.
6. Pour in the white wine and cook, stirring continuously, until the liquid is fully absorbed, about 2 minutes.
7. Begin adding the warm chicken broth one ladleful at a time, waiting until each addition is nearly absorbed before adding the next, stirring frequently; this process should take 18–20 minutes total.
8. When the rice is al dente and creamy, fold in the sweet peas and cook for 2–3 minutes until heated through and tender.
9. Remove the pot from the heat, then stir in the grated Parmesan cheese, butter, and reserved crispy bacon until fully incorporated.
10. Season with salt and freshly ground black pepper to taste, adjusting as needed.
11. Let the risotto rest for 2 minutes off the heat to allow the flavors to meld before serving.
Meticulously crafted, this risotto boasts a luxuriously creamy texture with distinct, tender grains, while the smoky bacon and sweet peas create a delightful contrast in every bite. For a creative presentation, garnish with a sprinkle of extra Parmesan, a drizzle of high-quality olive oil, or a handful of fresh microgreens to elevate its visual appeal. Serve it immediately in warm bowls, perhaps alongside a crisp green salad or crusty bread to soak up any remaining goodness, making it a standout centerpiece for any festive gathering.
Sweet Pea and Potato Salad
This vibrant Sweet Pea and Potato Salad offers a delightful twist on a classic, marrying tender potatoes with crisp peas in a bright, herby dressing for a side dish that feels both comforting and refreshingly light. Perfect for picnics or as an elegant accompaniment to grilled meats, its simplicity belies a sophisticated balance of flavors and textures that will impress any palate. The key lies in treating each component with care to preserve its distinct character, resulting in a salad that’s as beautiful to behold as it is delicious to eat.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes (or red potatoes for a firmer texture)
– 1 ½ cups fresh or frozen sweet peas (thawed if frozen)
– ¼ cup extra-virgin olive oil (or any neutral oil)
– 3 tablespoons fresh lemon juice, from about 1 large lemon
– 2 tablespoons finely chopped fresh dill (or parsley if preferred)
– 1 tablespoon Dijon mustard
– 1 teaspoon kosher salt, plus more for seasoning
– ½ teaspoon freshly ground black pepper
– ¼ cup finely chopped red onion (soak in ice water for 10 minutes to mellow the bite)
Instructions
1. Place the cubed potatoes in a large pot and cover with cold water by 1 inch; add 1 teaspoon of kosher salt to the water. Bring to a boil over high heat, then reduce to a simmer and cook for 12–15 minutes, or until the potatoes are fork-tender but not falling apart.
2. While the potatoes cook, prepare an ice bath by filling a large bowl with cold water and ice cubes. Drain the cooked potatoes immediately and transfer them to the ice bath to halt the cooking process, which helps maintain a firm texture; let cool for 5 minutes, then drain thoroughly and pat dry with paper towels.
3. In a small bowl, whisk together the extra-virgin olive oil, fresh lemon juice, Dijon mustard, 1 teaspoon kosher salt, and ½ teaspoon black pepper until emulsified and smooth.
4. In a large mixing bowl, combine the cooled potatoes, sweet peas, chopped red onion, and fresh dill. Pour the dressing over the mixture and gently toss with a rubber spatula to coat evenly, being careful not to break up the potatoes.
5. Taste and adjust seasoning with additional salt or pepper if needed, then cover and refrigerate for at least 30 minutes to allow the flavors to meld, though it can be served immediately if desired.
Now, this salad shines with its creamy potatoes and pop of sweet peas, all enveloped in a zesty, herb-infused dressing that brightens every bite. For a creative twist, serve it atop a bed of arugula or garnish with crumbled feta cheese to add a tangy contrast that elevates the dish further.
Sweet Pea Hummus with Pita Chips
Yielded from the vibrant simplicity of spring, this Sweet Pea Hummus offers a refreshing twist on the classic, blending the bright, sweet notes of garden peas with the creamy, nutty foundation of traditional chickpea hummus. It’s an elegant, verdant spread that promises to elevate any gathering, from casual picnics to sophisticated appetizer spreads, pairing perfectly with crisp, homemade pita chips for a delightful contrast in textures.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 2 cups frozen sweet peas, thawed (or fresh if in season)
– 1 (15-ounce) can chickpeas, drained and rinsed
– 1/4 cup tahini
– 1/4 cup extra-virgin olive oil, plus extra for drizzling
– 3 tablespoons fresh lemon juice
– 1 small garlic clove, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon kosher salt
– 1/4 teaspoon freshly ground black pepper
– 4 (6-inch) pita bread rounds
– 2 tablespoons olive oil for brushing
– 1/2 teaspoon smoked paprika for sprinkling
Instructions
1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Brush both sides of each pita bread round lightly with the 2 tablespoons of olive oil, then cut each round into 8 wedges using a sharp knife or pizza cutter.
3. Arrange the pita wedges in a single layer on the prepared baking sheet, sprinkle evenly with the smoked paprika, and bake for 8–10 minutes, flipping halfway through, until golden brown and crisp.
4. While the chips bake, combine the thawed sweet peas, drained chickpeas, tahini, 1/4 cup extra-virgin olive oil, lemon juice, minced garlic, cumin, salt, and pepper in a food processor.
5. Process the mixture on high speed for 2–3 minutes, pausing to scrape down the sides with a spatula, until completely smooth and creamy; if the hummus seems too thick, add a tablespoon of cold water and process again to reach your desired consistency.
6. Taste and adjust seasoning with additional salt or lemon juice if needed, then transfer the hummus to a serving bowl and drizzle with a thin stream of extra-virgin olive oil.
7. Remove the pita chips from the oven and let them cool on the baking sheet for 5 minutes to crisp further.
8. Serve the hummus immediately with the warm pita chips arranged around the bowl.
Buttery and smooth with a vibrant green hue, this hummus delights with its sweet, fresh flavor balanced by earthy cumin and tangy lemon. For a creative presentation, garnish with a sprinkle of whole peas, a dusting of paprika, or fresh herbs like mint or dill, making it a stunning centerpiece for spring entertaining.
Sweet Pea and Mushroom Stir-Fry
Savor the vibrant simplicity of this Sweet Pea and Mushroom Stir-Fry, where crisp, sweet peas and earthy mushrooms come together in a light, savory sauce. This elegant yet approachable dish celebrates fresh, seasonal produce with minimal effort, perfect for a quick weeknight dinner or a sophisticated side. Its bright colors and clean flavors make it a delightful addition to any table, offering a satisfying crunch and umami depth in every bite.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 2 tablespoons vegetable oil, or any neutral oil
– 1 pound cremini mushrooms, sliced ¼-inch thick
– 1 medium yellow onion, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon fresh ginger, grated
– 2 cups fresh sweet peas, or frozen peas thawed
– 2 tablespoons soy sauce
– 1 tablespoon rice vinegar
– 1 teaspoon sesame oil
– ¼ teaspoon red pepper flakes, optional for heat
– 2 green onions, thinly sliced for garnish
Instructions
1. Heat the vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 1 minute.
2. Add the sliced cremini mushrooms to the skillet in a single layer and cook without stirring for 3 minutes to allow them to brown and develop a golden crust.
3. Stir the mushrooms and continue cooking for 2 more minutes until they are tender and have released their moisture.
4. Add the thinly sliced yellow onion to the skillet and cook, stirring occasionally, for 3 minutes until the onion is softened and translucent.
5. Stir in the minced garlic and grated ginger, cooking for 30 seconds until fragrant to avoid burning the aromatics.
6. Add the fresh sweet peas to the skillet and cook for 2 minutes, stirring frequently, until the peas are bright green and tender-crisp.
7. Pour in the soy sauce, rice vinegar, sesame oil, and optional red pepper flakes, stirring to coat all ingredients evenly.
8. Cook the mixture for 1 minute, allowing the sauce to reduce slightly and cling to the vegetables.
9. Remove the skillet from the heat and transfer the stir-fry to a serving dish.
10. Garnish with thinly sliced green onions just before serving to maintain their fresh crunch.
Yield a dish with a delightful contrast of textures, from the tender mushrooms to the crisp peas, all enveloped in a savory, slightly tangy sauce. You might serve it over steamed jasmine rice for a complete meal or alongside grilled fish for an elegant dinner pairing, letting its vibrant colors shine on the plate.
Sweet Pea and Parmesan Frittata
Tender and vibrant, this Sweet Pea and Parmesan Frittata transforms humble ingredients into an elegant, protein-rich centerpiece, perfect for a leisurely weekend brunch or a sophisticated light supper. The sweet pop of peas and the savory, nutty depth of Parmesan create a harmonious balance, while the eggs yield a custardy, cloud-like texture that is both comforting and refined. It’s a dish that celebrates simplicity with a touch of culinary finesse, effortlessly bridging the gap between everyday cooking and special occasion fare.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 8 large eggs
– 1/4 cup heavy cream, or whole milk for a lighter version
– 1 cup frozen sweet peas, thawed and patted dry
– 1/2 cup freshly grated Parmesan cheese, plus extra for garnish
– 2 tablespoons unsalted butter
– 1 small yellow onion, finely diced
– 1/2 teaspoon kosher salt
– 1/4 teaspoon freshly ground black pepper
– 1 tablespoon chopped fresh chives, for garnish
Instructions
1. Preheat your oven to 375°F (190°C) and position a rack in the center.
2. In a large bowl, whisk together the 8 large eggs and 1/4 cup heavy cream until fully combined and slightly frothy, about 1 minute.
3. Stir in 1 cup thawed sweet peas, 1/2 cup grated Parmesan cheese, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper until evenly distributed; set the mixture aside.
4. Heat a 10-inch oven-safe nonstick skillet over medium heat and add 2 tablespoons unsalted butter, swirling to coat the bottom.
5. Add 1 small diced yellow onion to the skillet and cook, stirring occasionally, until softened and translucent, about 5 minutes.
6. Pour the egg mixture into the skillet over the onions, using a spatula to gently spread the peas evenly.
7. Cook on the stovetop without stirring for 3–4 minutes, until the edges just begin to set.
8. Transfer the skillet to the preheated oven and bake for 12–15 minutes, until the center is fully set and the top is lightly golden.
9. Remove the skillet from the oven using an oven mitt and let the frittata rest for 5 minutes to firm up.
10. Carefully slide the frittata onto a cutting board, garnish with extra Parmesan and 1 tablespoon chopped fresh chives, and slice into wedges.
Delightfully creamy with a tender, almost quiche-like interior, this frittata offers a subtle sweetness from the peas that contrasts beautifully with the salty, umami-rich Parmesan. Serve it warm or at room temperature, perhaps with a crisp arugula salad dressed in lemon vinaigrette, or slice it into smaller pieces for an elegant appetizer at your next gathering.
Sweet Pea and Lemon Orzo
Zesty and vibrant, this Sweet Pea and Lemon Orzo is a celebration of spring’s fresh flavors, transforming simple pantry staples into an elegant, one-pot meal that feels both comforting and sophisticated. With its bright citrus notes and tender peas nestled in creamy orzo, it’s a dish that effortlessly bridges weeknight ease and dinner-party appeal.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 2 tablespoons extra-virgin olive oil (or any neutral oil)
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– 1 cup orzo pasta
– 2 cups low-sodium vegetable broth
– 1 cup frozen sweet peas, thawed
– Zest and juice of 1 large lemon
– 1/4 cup grated Parmesan cheese, plus extra for serving
– 1/4 cup heavy cream
– 1/4 cup fresh parsley, chopped
– Salt and black pepper, to taste
Instructions
1. Heat the olive oil in a large skillet or Dutch oven over medium heat until shimmering, about 1 minute.
2. Add the diced onion and cook, stirring occasionally, until softened and translucent, 4–5 minutes.
3. Stir in the minced garlic and cook until fragrant, 30–45 seconds, being careful not to let it brown.
4. Add the orzo to the skillet and toast, stirring constantly, until lightly golden, 2–3 minutes—this enhances its nutty flavor.
5. Pour in the vegetable broth, scraping up any browned bits from the bottom of the pan.
6. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer until the orzo is al dente and most of the liquid is absorbed, 8–10 minutes.
7. Stir in the thawed peas, lemon zest, and lemon juice, cooking for 1–2 minutes until the peas are heated through.
8. Remove the skillet from the heat and stir in the Parmesan cheese, heavy cream, and chopped parsley until well combined and creamy.
9. Season with salt and black pepper to taste, adjusting as needed for balance.
10. Let the dish rest, uncovered, for 2–3 minutes to allow the flavors to meld and the sauce to thicken slightly.
Silky and rich, the orzo absorbs the lemony broth to create a luscious, risotto-like texture, punctuated by the sweet pop of peas. Serve it warm, garnished with extra Parmesan and a drizzle of olive oil, or pair it with grilled chicken or fish for a complete meal that shines with every bite.
Sweet Pea and Chicken Curry
Just as the winter chill settles in, a comforting bowl of Sweet Pea and Chicken Curry offers a vibrant, aromatic escape. This elegant dish masterfully balances tender chicken with the sweet pop of peas in a richly spiced, creamy sauce, promising a deeply satisfying meal that feels both nourishing and indulgent. It’s the perfect centerpiece for a cozy dinner, effortlessly bringing warmth and sophisticated flavor to your table.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
– 2 tbsp vegetable oil (or any neutral oil)
– 1 large yellow onion, finely diced
– 3 garlic cloves, minced
– 1 tbsp fresh ginger, grated
– 2 tbsp curry powder
– 1 tsp ground turmeric
– 1 (13.5 oz) can full-fat coconut milk
– 1 cup chicken broth
– 2 cups frozen sweet peas
– 1 tbsp fresh lime juice
– 1/4 cup fresh cilantro, chopped (for garnish)
– Salt, to season throughout
Instructions
1. Pat the chicken pieces dry with paper towels and season generously with salt on all sides.
2. Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering, about 2 minutes.
3. Add the chicken in a single layer, working in batches if necessary to avoid crowding, and sear until golden brown on all sides, about 6-8 minutes total. Transfer the chicken to a plate and set aside.
4. Reduce the heat to medium and add the diced onion to the same pot. Cook, stirring occasionally, until softened and translucent, about 5 minutes.
5. Add the minced garlic and grated ginger, and cook for 1 minute until fragrant, being careful not to let it burn.
6. Stir in the curry powder and ground turmeric, and cook for 30 seconds to toast the spices and deepen their flavor.
7. Pour in the coconut milk and chicken broth, scraping up any browned bits from the bottom of the pot with a wooden spoon.
8. Return the seared chicken and any accumulated juices to the pot. Bring the mixture to a gentle simmer.
9. Reduce the heat to low, cover the pot, and let the curry simmer for 15 minutes to allow the chicken to become tender and the flavors to meld.
10. Uncover the pot, add the frozen sweet peas, and simmer for an additional 5 minutes, just until the peas are heated through and bright green.
11. Remove the pot from the heat and stir in the fresh lime juice. Taste and adjust seasoning with salt if needed.
12. Ladle the curry into bowls and garnish generously with the chopped fresh cilantro.
Perfectly tender chicken mingles with the sweet, crisp peas in a luxuriously creamy and warmly spiced sauce. The fresh lime juice and cilantro brighten each bite, making this curry ideal served over a bed of fluffy basmati rice or with warm naan for dipping.
Sweet Pea and Goat Cheese Tart
Heralding the arrival of spring on a plate, this Sweet Pea and Goat Cheese Tart marries the sweet, verdant pop of fresh peas with the creamy tang of goat cheese, all nestled in a crisp, buttery crust. It’s an elegant yet approachable centerpiece, perfect for a celebratory brunch or a light supper that feels effortlessly special. The combination is a delightful study in contrasts, offering both richness and a refreshing brightness in every bite.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 35 minutes
Ingredients
– 1 sheet frozen puff pastry, thawed (keep cold until ready to use)
– 1 cup fresh sweet peas (or frozen peas, thawed and patted dry)
– 4 oz fresh goat cheese, crumbled
– 2 large eggs
– 1/2 cup heavy cream
– 1/4 cup grated Parmesan cheese
– 1 tbsp fresh lemon juice
– 1 tbsp chopped fresh mint (or dill, for a different herbal note)
– 1/2 tsp kosher salt
– 1/4 tsp freshly ground black pepper
– 1 tbsp olive oil, for brushing
Instructions
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Unfold the thawed puff pastry sheet onto the prepared baking sheet. Using a fork, prick the pastry all over, leaving a 1-inch border unpricked to allow the edges to rise.
3. In a medium bowl, whisk together the eggs, heavy cream, Parmesan cheese, lemon juice, salt, and pepper until fully combined and smooth.
4. Evenly scatter the fresh peas and crumbled goat cheese over the center of the puff pastry, staying within the bordered area.
5. Carefully pour the egg and cream mixture over the peas and cheese, ensuring it spreads evenly to the edges of the border.
6. Sprinkle the chopped mint evenly over the top of the filling.
7. Lightly brush the exposed 1-inch pastry border with olive oil to promote browning.
8. Bake the tart on the center rack for 30-35 minutes, or until the pastry is puffed and deep golden brown, and the center of the filling is set and no longer jiggles.
9. Remove the tart from the oven and let it cool on the baking sheet for at least 10 minutes before slicing.
Fragrant and visually stunning, the finished tart presents a delightful textural interplay: the flaky, shattering crust gives way to a luxuriously creamy, set filling punctuated by bursts of sweet pea. The bright acidity from the lemon and the fresh mint perfectly cuts through the richness of the cheeses. For a beautiful presentation, serve warm slices alongside a simple arugula salad dressed with a lemon vinaigrette, allowing the peppery greens to complement the tart’s elegant flavors.
Sweet Pea and Pancetta Carbonara
Tender sweet peas and salty pancetta unite in this elegant twist on the classic carbonara, offering a vibrant springtime rendition that balances rich creaminess with fresh, verdant notes. This dish transforms simple pantry staples into a luxurious pasta experience, perfect for impressing guests or elevating a weeknight dinner with minimal effort.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 12 ounces dried spaghetti (or any long pasta like linguine)
– 4 ounces pancetta, diced (or substitute with thick-cut bacon)
– 1 cup fresh or frozen sweet peas (thawed if frozen)
– 3 large eggs, at room temperature
– 1 cup grated Pecorino Romano cheese (plus extra for serving)
– 1/2 cup heavy cream
– 2 cloves garlic, minced
– 2 tablespoons unsalted butter
– 1/4 teaspoon freshly ground black pepper (adjust to taste)
– 1/4 teaspoon kosher salt (adjust based on pancetta saltiness)
– 1 tablespoon olive oil (or any neutral oil)
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the spaghetti to the boiling water and cook according to package directions until al dente, about 8-10 minutes, stirring occasionally to prevent sticking.
3. While the pasta cooks, heat olive oil in a large skillet over medium heat until shimmering, about 1 minute.
4. Add the diced pancetta to the skillet and cook, stirring frequently, until crispy and golden brown, about 5-7 minutes.
5. Using a slotted spoon, transfer the cooked pancetta to a paper towel-lined plate, leaving the rendered fat in the skillet.
6. Add the minced garlic to the skillet and sauté in the pancetta fat until fragrant, about 30 seconds, being careful not to burn it.
7. Stir in the sweet peas and cook until heated through and bright green, about 2-3 minutes, then remove the skillet from heat.
8. In a medium bowl, whisk together the eggs, heavy cream, grated Pecorino Romano cheese, black pepper, and salt until smooth and well combined.
9. Reserve 1/2 cup of the pasta cooking water, then drain the spaghetti thoroughly.
10. Immediately add the hot drained spaghetti to the skillet with the pea mixture.
11. Pour the egg and cream mixture over the pasta, tossing quickly and continuously with tongs for about 1 minute to coat evenly and create a silky sauce—the residual heat will cook the eggs without scrambling them.
12. If the sauce seems too thick, gradually add the reserved pasta water, 1 tablespoon at a time, until desired consistency is reached.
13. Gently fold in the crispy pancetta and unsalted butter, tossing until the butter is melted and incorporated.
14. Serve immediately in warmed bowls, garnished with additional grated Pecorino Romano cheese if desired.
Each forkful delivers a luscious, creamy texture punctuated by the pop of sweet peas and the savory crunch of pancetta. For a creative presentation, top with fresh pea shoots or a drizzle of high-quality olive oil, and pair with a crisp white wine to complement the dish’s delicate balance.
Sweet Pea and Spinach Quiche
Elegant yet approachable, this Sweet Pea and Spinach Quiche marries the fresh sweetness of spring peas with earthy spinach in a creamy, savory custard, all nestled within a crisp, buttery crust. It’s a versatile centerpiece perfect for a sophisticated brunch or a light, satisfying dinner, offering a beautiful balance of flavors and textures that feel both special and comforting.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1 store-bought or homemade pie crust, thawed if frozen (a deep-dish 9-inch works best)
– 1 tablespoon unsalted butter
– 1 small yellow onion, finely diced
– 2 cups fresh baby spinach, packed
– 1 cup fresh or frozen sweet peas, thawed if frozen
– 4 large eggs
– 1 cup heavy cream
– 1/2 cup whole milk
– 1 cup shredded Gruyère cheese
– 1/2 teaspoon kosher salt
– 1/4 teaspoon freshly ground black pepper
– 1/8 teaspoon freshly grated nutmeg (optional, for warmth)
Instructions
1. Preheat your oven to 375°F (190°C).
2. Place the pie crust into a 9-inch pie dish, gently pressing it into the edges and trimming any excess overhang. For a flakier crust, chill it in the refrigerator while you prepare the filling.
3. In a medium skillet over medium heat, melt the butter until it foams slightly.
4. Add the diced onion and cook, stirring occasionally, for 5–7 minutes until translucent and soft.
5. Add the spinach and cook for 2–3 minutes, stirring constantly, until just wilted. Remove the skillet from the heat and stir in the sweet peas to warm through.
6. In a large mixing bowl, whisk the eggs vigorously until smooth and pale yellow, about 1 minute.
7. Whisk in the heavy cream and milk until fully combined.
8. Stir in the shredded Gruyère, salt, pepper, and nutmeg (if using) until evenly distributed.
9. Spread the vegetable mixture evenly over the bottom of the pie crust.
10. Carefully pour the egg mixture over the vegetables, ensuring it seeps into all the gaps.
11. Place the quiche on a baking sheet to catch any drips and bake in the preheated oven for 40–45 minutes. The quiche is done when the center is set and the top is golden brown; a knife inserted near the center should come out clean.
12. Remove the quiche from the oven and let it cool on a wire rack for at least 15 minutes before slicing to allow the custard to firm up.
13. Once cooled slightly, slice into wedges and serve warm or at room temperature.
Offering a delightful contrast, the quiche boasts a creamy, tender interior dotted with vibrant greens, encased in a shatteringly crisp crust. Its subtle sweetness from the peas complements the savory depth of Gruyère, making it an ideal dish to pair with a simple arugula salad or to enjoy as a standout addition to a holiday buffet.
Sweet Pea and Carrot Puree
Delicate yet vibrant, this Sweet Pea and Carrot Puree transforms humble vegetables into a silky, elegant side dish perfect for holiday tables or a refined weeknight meal. Its naturally sweet flavor and velvety texture make it a versatile accompaniment to roasted meats or a beautiful base for creative plating.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 lb fresh carrots, peeled and chopped into 1-inch pieces (or frozen carrots for convenience)
– 1 lb fresh sweet peas, shelled (or frozen peas, thawed)
– 2 cups low-sodium vegetable broth
– 2 tbsp unsalted butter
– 1 tbsp fresh lemon juice
– 1/2 tsp fine sea salt
– 1/4 tsp freshly ground black pepper
– 2 tbsp heavy cream (optional, for extra richness)
– Fresh mint leaves for garnish (or parsley as an alternative)
Instructions
1. In a medium saucepan, combine the chopped carrots and vegetable broth, then bring to a boil over high heat.
2. Reduce the heat to medium-low, cover the saucepan, and simmer the carrots for 15 minutes, or until they are fork-tender.
3. Add the sweet peas to the saucepan, cover again, and cook for an additional 5 minutes, until the peas are bright green and softened.
4. Carefully drain the vegetables, reserving 1/2 cup of the cooking liquid for adjusting consistency later.
5. Transfer the cooked carrots and peas to a high-speed blender or food processor.
6. Add the unsalted butter, lemon juice, sea salt, and black pepper to the blender.
7. Blend the mixture on high speed for 2-3 minutes, scraping down the sides as needed, until completely smooth and creamy.
8. If the puree is too thick, gradually add the reserved cooking liquid, 1 tablespoon at a time, while blending until the desired silky texture is achieved.
9. For a richer finish, blend in the heavy cream until fully incorporated, about 30 seconds.
10. Taste and adjust seasoning with additional salt or pepper if necessary, blending briefly to combine.
11. Serve the puree warm, garnished with fresh mint leaves.
Elegantly smooth and subtly sweet, this puree boasts a vibrant orange-green hue that delights the eye. Its creamy consistency pairs beautifully with seared scallops or herb-crusted chicken, while a drizzle of olive oil and a sprinkle of toasted nuts can add delightful contrast for an impressive presentation.
Sweet Pea and Shrimp Scampi
Radiant and refined, this Sweet Pea and Shrimp Scampi transforms a classic into a vibrant springtime celebration. Tender shrimp and sweet peas are enveloped in a luscious, garlic-infused butter sauce, creating a dish that is both elegant and effortlessly approachable for any weeknight dinner or special gathering.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb large shrimp, peeled and deveined (thawed if frozen)
– 1 cup frozen sweet peas
– 8 oz linguine or spaghetti
– 4 tbsp unsalted butter
– 3 tbsp extra virgin olive oil
– 4 cloves garlic, minced
– 1/4 cup dry white wine, such as Sauvignon Blanc
– 1/4 cup freshly squeezed lemon juice (from about 2 lemons)
– 1/4 cup chopped fresh parsley
– 1/4 tsp red pepper flakes (optional, for a subtle heat)
– Salt and freshly ground black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the linguine to the boiling water and cook according to package directions until al dente, about 9-11 minutes, then drain and set aside.
3. While the pasta cooks, pat the shrimp completely dry with paper towels to ensure a proper sear.
4. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
5. Add the shrimp to the skillet in a single layer and season with salt and pepper.
6. Cook the shrimp for 1-2 minutes per side, just until they turn pink and opaque, then transfer to a plate. Tip: Do not overcrowd the pan; cook in batches if necessary.
7. Reduce the heat to medium and add the remaining 1 tablespoon of olive oil and the butter to the same skillet.
8. Once the butter has melted, add the minced garlic and red pepper flakes, cooking for 30-60 seconds until fragrant but not browned.
9. Pour in the white wine and lemon juice, scraping up any browned bits from the bottom of the pan, and let the mixture simmer for 2-3 minutes to reduce slightly.
10. Stir in the frozen sweet peas and cook for 2-3 minutes until they are heated through and bright green. Tip: Adding frozen peas directly helps cool the pan slightly and prevents the garlic from burning.
11. Return the cooked shrimp and any accumulated juices to the skillet, tossing to coat in the sauce and heat through for 1 minute.
12. Remove the skillet from the heat and stir in the chopped parsley. Tip: Adding parsley off the heat preserves its fresh color and flavor.
13. Add the drained pasta to the skillet and toss everything together until the pasta is thoroughly coated in the sauce.
The finished dish offers a delightful contrast of textures, from the firm, succulent shrimp and tender pasta to the pop of the sweet peas, all unified by a bright, buttery sauce. For a creative presentation, serve it in shallow bowls garnished with lemon wedges and an extra sprinkle of parsley, perhaps alongside a crisp green salad to complete the meal.
Sweet Pea and Basil Pesto Pasta
Radiantly green and bursting with springtime freshness, this Sweet Pea and Basil Pesto Pasta offers a vibrant twist on a classic. It transforms simple ingredients into an elegant, herbaceous dish that feels both comforting and sophisticated. The combination of sweet peas and aromatic basil creates a pesto that is wonderfully bright and creamy.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 12 ounces dried pasta, such as fettuccine or linguine
– 2 cups fresh or frozen sweet peas (if frozen, no need to thaw)
– 2 cups fresh basil leaves, packed
– 1/2 cup grated Parmesan cheese, plus extra for serving
– 1/3 cup pine nuts, toasted
– 2 garlic cloves, peeled
– 1/2 cup extra-virgin olive oil, or more for a looser consistency
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
– 1 tablespoon fresh lemon juice, to brighten the flavors
Instructions
1. Bring a large pot of generously salted water to a rolling boil over high heat.
2. Add the 12 ounces of dried pasta to the boiling water and cook according to package directions until al dente, about 10-12 minutes.
3. While the pasta cooks, prepare the pesto: In a food processor, combine the 2 cups of sweet peas, 2 cups of basil leaves, 1/2 cup of Parmesan cheese, 1/3 cup of toasted pine nuts, and 2 garlic cloves.
4. Pulse the mixture 5-7 times until the ingredients are roughly chopped.
5. With the processor running on low, slowly drizzle in the 1/2 cup of olive oil through the feed tube until the pesto is mostly smooth but retains some texture.
6. Scrape down the sides of the bowl with a spatula, then add the 1 teaspoon of kosher salt, 1/2 teaspoon of black pepper, and 1 tablespoon of lemon juice. Pulse 2-3 more times to incorporate.
7. Reserve 1 cup of the starchy pasta cooking water, then drain the cooked pasta in a colander.
8. Immediately return the hot, drained pasta to the empty pot.
9. Add the prepared pesto to the pasta in the pot.
10. Using tongs, toss the pasta with the pesto vigorously for 1-2 minutes, adding splashes of the reserved pasta water, 2 tablespoons at a time, until the sauce coats the noodles in a glossy, creamy emulsion.
11. Divide the pasta among four warmed bowls.
12. Garnish each serving with an additional sprinkle of Parmesan cheese.
Zesty and verdant, the pesto clings to each strand of pasta, offering a delightful contrast between the tender peas and the slight chew of al dente noodles. For a summery presentation, serve it alongside grilled shrimp or with a simple arugula salad dressed in lemon vinaigrette.
Sweet Pea and Ham Hock Soup
Delightfully rustic yet refined, Sweet Pea and Ham Hock Soup is a soul-warming classic that transforms humble ingredients into a bowl of pure comfort. This elegant version, with its vibrant green hue and smoky depth, is perfect for a cozy winter evening or a sophisticated starter for a holiday meal. It’s a celebration of simplicity, where the natural sweetness of peas harmonizes beautifully with the rich, savory notes of slow-cooked ham.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 2 ham hocks (about 2 pounds total), or substitute with 1 pound smoked ham, diced
– 2 tablespoons unsalted butter, or use olive oil for a lighter option
– 1 large yellow onion, finely diced
– 2 medium carrots, peeled and diced into ½-inch pieces
– 2 celery stalks, diced into ½-inch pieces
– 4 cloves garlic, minced
– 8 cups low-sodium chicken broth, or use vegetable broth for a vegetarian twist
– 2 bay leaves
– 1 teaspoon dried thyme, or 1 tablespoon fresh thyme leaves
– 1 pound dried split peas, rinsed and picked over for debris
– ½ cup heavy cream, optional for added richness
– Salt and freshly ground black pepper, adjust gradually during cooking
Instructions
1. Place the ham hocks in a large Dutch oven or heavy-bottomed pot and cover with the chicken broth. Bring to a boil over high heat, then reduce to a simmer, partially covering the pot. Simmer for 1 hour and 30 minutes, or until the meat is tender and easily pulls away from the bone. Tip: Skim off any foam that rises to the surface during the first 15 minutes for a clearer broth.
2. Remove the ham hocks from the pot and set aside to cool slightly. Strain the broth through a fine-mesh sieve into a clean bowl and discard any solids; reserve the broth.
3. In the same pot, melt the butter over medium heat. Add the onion, carrots, and celery, cooking for 8–10 minutes until softened and lightly golden, stirring occasionally.
4. Stir in the garlic and cook for 1 minute until fragrant. Pour the reserved broth back into the pot, add the bay leaves and thyme, and bring to a simmer.
5. Add the rinsed split peas to the pot. Simmer uncovered for 45–50 minutes, stirring every 15 minutes, until the peas are completely tender and have broken down to thicken the soup. Tip: If the soup becomes too thick, add water in ¼-cup increments until desired consistency is reached.
6. While the soup simmers, remove the meat from the ham hocks, discarding the skin, bones, and excess fat. Shred the meat into bite-sized pieces.
7. Once the peas are tender, stir in the shredded ham meat. If using, add the heavy cream and simmer for an additional 5 minutes to heat through. Tip: For a smoother texture, use an immersion blender to partially puree the soup, leaving some chunks for variety.
8. Season with salt and pepper to taste, starting with ½ teaspoon of salt and adjusting as needed. Remove the bay leaves before serving.
Just ladle this velvety soup into bowls, where the creamy peas meld with the smoky ham for a deeply satisfying flavor. Its texture is luxuriously thick yet silky, perfect with a crusty baguette or a dollop of crème fraîche. For a creative twist, top with crispy fried shallots or a sprinkle of fresh chives to add a bright, crunchy contrast.
Sweet Pea and Avocado Salad
Luminous and refreshing, this Sweet Pea and Avocado Salad is a vibrant celebration of spring’s arrival. Its crisp textures and creamy elements create a harmonious balance, perfect for a light lunch or elegant side dish. With minimal effort, it delivers maximum flavor and visual appeal, making it an instant crowd-pleaser for any gathering.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 2 cups fresh sweet peas (or frozen peas, thawed)
– 2 ripe avocados, diced (choose Hass avocados for creaminess)
– 1/4 cup finely chopped red onion (soak in ice water for 10 minutes to mellow the bite)
– 1/4 cup chopped fresh mint leaves (or substitute with basil)
– 3 tablespoons extra-virgin olive oil (or any high-quality neutral oil)
– 2 tablespoons fresh lemon juice (about 1 medium lemon)
– 1/2 teaspoon kosher salt
– 1/4 teaspoon freshly ground black pepper
Instructions
1. If using frozen peas, place them in a colander and run under cool water for 2 minutes until fully thawed, then pat dry with paper towels.
2. In a small bowl, combine the red onion with ice water and let it soak for 10 minutes to reduce its sharpness, then drain and pat dry.
3. Halve the avocados, remove the pits, and use a spoon to scoop the flesh onto a cutting board.
4. Dice the avocado into 1/2-inch cubes, handling gently to prevent mashing.
5. In a large mixing bowl, add the sweet peas, diced avocado, drained red onion, and chopped mint leaves.
6. In a separate small bowl, whisk together the extra-virgin olive oil and fresh lemon juice until emulsified, about 30 seconds.
7. Pour the dressing over the salad ingredients in the large bowl.
8. Sprinkle the kosher salt and freshly ground black pepper evenly over the salad.
9. Using a large spoon or spatula, toss the salad gently for about 1 minute until all ingredients are lightly coated, being careful not to crush the avocado.
10. Taste the salad and adjust seasoning if needed, but avoid over-mixing to maintain texture.
Kaleidoscopic in its freshness, this salad offers a delightful crunch from the peas contrasted with the velvety smoothness of avocado. For a creative twist, serve it atop grilled sourdough as an open-faced sandwich, or pair it with seared scallops for an elegant dinner presentation.
Sweet Pea and Corn Chowder
Radiant with the verdant hues of late spring, this Sweet Pea and Corn Chowder is a celebration of garden-fresh simplicity transformed into a velvety, comforting bowl. It masterfully balances the natural sweetness of corn with the delicate, grassy notes of peas, all enveloped in a creamy, herb-infused broth that feels both luxurious and wholesome. Perfect for a light yet satisfying lunch or as an elegant starter for a dinner party, it’s a dish that sings of the season’s bounty.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 2 tbsp unsalted butter (or olive oil for a dairy-free option)
– 1 medium yellow onion, finely diced
– 2 cloves garlic, minced
– 3 cups fresh or frozen sweet corn kernels (thawed if frozen)
– 2 cups fresh or frozen sweet peas (thawed if frozen)
– 4 cups low-sodium vegetable broth
– 1 cup heavy cream (or full-fat coconut milk for a vegan version)
– 1 tsp fresh thyme leaves, plus more for garnish
– 1/2 tsp smoked paprika
– Salt and freshly ground black pepper, as needed for seasoning
– 2 tbsp chopped fresh chives, for garnish
Instructions
1. Melt the unsalted butter in a large Dutch oven or heavy-bottomed pot over medium heat until it foams slightly, about 1 minute.
2. Add the finely diced yellow onion and cook, stirring occasionally, until translucent and softened, 5–7 minutes; avoid browning to keep the flavor mild.
3. Stir in the minced garlic and cook until fragrant, about 30 seconds, being careful not to let it burn.
4. Add 2 cups of the sweet corn kernels and all the sweet peas to the pot, stirring to combine with the aromatics.
5. Pour in the low-sodium vegetable broth, increase the heat to medium-high, and bring the mixture to a gentle boil.
6. Reduce the heat to low, cover the pot, and simmer for 10 minutes to allow the vegetables to become tender.
7. Using an immersion blender, carefully puree about half of the soup directly in the pot until smooth but still textured, leaving some whole vegetables for chunkiness; alternatively, transfer half to a countertop blender, blend until smooth, and return it to the pot.
8. Stir in the heavy cream, fresh thyme leaves, and smoked paprika until fully incorporated.
9. Add the remaining 1 cup of sweet corn kernels to the soup, simmer uncovered for 5 minutes to heat through and let the flavors meld.
10. Season the chowder with salt and freshly ground black pepper to your preference, starting with 1/2 tsp salt and adjusting as needed.
11. Ladle the hot chowder into bowls and garnish with chopped fresh chives and extra thyme leaves before serving immediately.
Lusciously creamy with a subtle smoky undertone, this chowder offers a delightful contrast between the smooth puree and the pops of whole corn kernels. For a creative twist, top it with crispy crumbled bacon or a drizzle of chili oil to add a savory or spicy kick. Serve it alongside a crusty baguette or a simple green salad for a complete, satisfying meal that highlights the best of seasonal produce.
Summary
A versatile collection of sweet pea recipes awaits, perfect for any meal or occasion. We hope you find new favorites to delight your family and friends. Give these dishes a try, then share which ones you loved in the comments below! Don’t forget to pin this roundup on Pinterest to save these delicious ideas for later. Happy cooking!
