18 Delicious Pea Shoot Recipes for Fresh Flavor

Looking to add a burst of fresh, vibrant flavor to your meals? Pea shoots—those tender, leafy greens with a subtly sweet crunch—are the unsung heroes of spring and summer cooking. Whether you’re tossing them into salads, blending them into pesto, or topping off a cozy soup, these 18 delicious recipes will inspire you to make the most of this seasonal gem. Let’s dig in!

Pea Shoot and Mint Pesto Pasta

Bright, fresh, and packed with spring flavors, this pesto pasta comes together in minutes for a vibrant weeknight meal.

Ingredients:

• 8 oz pasta (fusilli or spaghetti)
• 2 cups packed pea shoots
• 1/2 cup fresh mint leaves
• 1/3 cup grated Parmesan cheese
• 1/4 cup toasted pine nuts
• 1 garlic clove, peeled
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/2 cup extra-virgin olive oil
• 1 tbsp lemon juice

Instructions:

1. Cook pasta in salted boiling water according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, blend pea shoots, mint, Parmesan, pine nuts, garlic, 1/2 tsp salt, and 1/4 tsp pepper in a food processor until finely chopped.
3. With the processor running, slowly drizzle in olive oil until smooth. Stir in 1 tbsp lemon juice.
4. Toss hot pasta with pesto, adding reserved pasta water 1 tbsp at a time until creamy.

The pea shoots add a subtly sweet crunch, while the mint keeps every bite refreshing—no heavy herb overload here!

Tip: Swap pine nuts for walnuts for a deeper, earthier twist.

Creamy Pea Shoot Soup with Croutons

This vibrant, velvety soup celebrates the delicate sweetness of pea shoots, balanced with a touch of cream and topped with crispy homemade croutons for the perfect crunch.

Ingredients:

• 2 tbsp unsalted butter
• 1 small yellow onion, diced
• 2 garlic cloves, minced
• 4 cups (packed) fresh pea shoots
• 3 cups low-sodium vegetable broth
• 1/2 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1 cup cubed crusty bread (½-inch pieces)
• 1/4 tsp garlic powder

Instructions:

1. In a large pot, melt 2 tbsp unsalted butter over medium heat. Add diced onion and cook for 5 minutes until translucent. Stir in minced garlic and cook for 30 seconds until fragrant.
2. Add pea shoots and 3 cups vegetable broth. Bring to a simmer, then reduce heat and cook for 10 minutes until shoots are tender.
3. Carefully blend the soup until smooth (immersion blender or countertop blender). Stir in 1/2 cup heavy cream, 1/2 tsp salt, and 1/4 tsp black pepper. Keep warm.
4. For croutons: Heat 1 tbsp olive oil in a skillet over medium. Add cubed bread and toast for 5 minutes, tossing often, until golden. Sprinkle with 1/4 tsp garlic powder.
5. Ladle soup into bowls and top with croutons.

The magic here? Pea shoots retain their fresh, grassy flavor even after blending, making this soup taste like spring in a bowl.

Tip: Swap croutons for a drizzle of chili oil if you love a spicy kick!

Pea Shoot and Goat Cheese Tart

This elegant yet easy tart balances the earthy freshness of pea shoots with creamy goat cheese—perfect for a spring brunch or light lunch.

Ingredients:

• 1 sheet frozen puff pastry, thawed
• 4 oz goat cheese, softened
• 1/4 cup heavy cream
• 1 tbsp olive oil
• 2 cups fresh pea shoots (plus extra for garnish)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp honey
• 1 tsp lemon zest

Instructions:

1. Preheat oven to 400°F. Unfold puff pastry onto a parchment-lined baking sheet, prick all over with a fork, and bake for 15 minutes until puffed and lightly golden.
2. While pastry bakes, whisk together goat cheese, heavy cream, 1/2 tsp salt, and 1/4 tsp black pepper until smooth.
3. Heat 1 tbsp olive oil in a skillet over medium. Add pea shoots and sauté for 1–2 minutes until just wilted. Remove from heat.
4. Spread goat cheese mixture evenly over the baked pastry. Top with wilted pea shoots, drizzle with 1 tbsp honey, and sprinkle with 1 tsp lemon zest.
5. Bake for another 8–10 minutes until edges are deep golden. Garnish with fresh pea shoots before serving.

The contrast of crisp pastry, tangy cheese, and sweet-peppery greens makes every bite exciting. Tip: For a richer flavor, try substituting lavender honey!

Stir-Fried Pea Shoots with Garlic

These tender pea shoots shine in a quick garlicky stir-fry—a vibrant side that comes together in minutes but tastes like a restaurant favorite.

Ingredients

• 1 lb fresh pea shoots, tough stems trimmed
• 3 cloves garlic, minced
• 2 tbsp neutral oil (like avocado or vegetable)
• 1/2 tsp kosher salt
• 1/4 tsp sugar
• 1 tbsp water

Instructions

1. Heat oil in a wok or large skillet over medium-high heat until shimmering. Add garlic and stir 10 seconds until fragrant but not browned.
2. Immediately add pea shoots, tossing with tongs to coat in oil. Sprinkle with 1/2 tsp salt and 1/4 tsp sugar, then stir-fry 1 minute.
3. Add 1 tbsp water and continue cooking 1–2 more minutes, just until stems are tender but leaves remain bright green (they’ll wilt dramatically!).

The magic here? Pea shoots cook so fast they keep their sweet, grassy flavor while soaking up the toasted garlic—no soggy greens in sight.

Tip: For extra depth, finish with a drizzle of toasted sesame oil or a sprinkle of crispy fried shallots.

Pea Shoot and Avocado Salad

This bright, crunchy salad is a springtime favorite—tender pea shoots and creamy avocado pair perfectly with a zesty lemon dressing.

Ingredients:

• 4 cups fresh pea shoots (lightly packed)
• 1 large ripe avocado, diced
• 1/4 cup thinly sliced radishes
• 2 tbsp extra-virgin olive oil
• 1 tbsp fresh lemon juice
• 1/2 tsp honey
• 1/4 tsp kosher salt
• 1/8 tsp freshly cracked black pepper
• 2 tbsp crumbled feta cheese (optional)

Instructions:

1. In a large bowl, whisk together the olive oil, lemon juice, honey, salt, and black pepper until smooth.
2. Add the pea shoots and radishes to the bowl, tossing gently to coat with the dressing.
3. Gently fold in the diced avocado to avoid mashing it.
4. Sprinkle with feta cheese (if using) just before serving.

The contrast of peppery pea shoots, buttery avocado, and tangy dressing makes this salad feel indulgent yet light—perfect for a quick lunch or as a side for grilled fish.

Tip: For extra crunch, add a handful of toasted sunflower seeds or pepitas!

Pea Shoot and Smoked Salmon Canapés

These elegant yet effortless canapés balance the richness of smoked salmon with the fresh crunch of pea shoots—perfect for impressing guests without the fuss.

Ingredients:

• 24 slices baguette (1/4-inch thick)
• 4 oz cream cheese, softened
• 1 tbsp lemon juice
• 1/2 tsp freshly ground black pepper
• 4 oz thinly sliced smoked salmon
• 1 cup fresh pea shoots
• 1 tbsp extra-virgin olive oil
• 1/4 tsp flaky sea salt

Instructions:

1. Toast the baguette: Arrange slices on a baking sheet and bake at 375°F for 8–10 minutes until crisp and lightly golden. Let cool.
2. Make the spread: In a small bowl, mix cream cheese, lemon juice, and black pepper until smooth.
3. Assemble: Spread each toasted baguette slice with 1 tsp of the cream cheese mixture. Top with a folded piece of smoked salmon and a small handful of pea shoots.
4. Finish: Drizzle canapés with olive oil and sprinkle with flaky sea salt just before serving.

The contrast of silky salmon, tangy cream cheese, and peppery pea shoots makes these bites as vibrant in flavor as they are in presentation.

Tip: For extra zing, add a whisper of lemon zest to the cream cheese spread.

Pea Shoot and Lemon Risotto

This bright, creamy risotto celebrates spring with tender pea shoots and a zesty lemon finish—perfect for a light yet comforting meal.

Ingredients:

• 4 cups low-sodium vegetable broth
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 small shallot, finely diced
• 1 cup Arborio rice
• 1/2 cup dry white wine
• 1/2 tsp salt, plus more to taste
• 1/4 tsp black pepper
• 2 cups packed fresh pea shoots, divided
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• 1/4 cup grated Parmesan cheese

Instructions:

1. In a saucepan, warm the vegetable broth over low heat. Keep it simmering.
2. In a large skillet, melt the butter with the olive oil over medium heat. Add the shallot and cook for 3 minutes until softened. Stir in the Arborio rice and toast for 1 minute.
3. Pour in the white wine, stirring until absorbed, about 2 minutes. Add 1/2 tsp salt and 1/4 tsp black pepper.
4. Add the warm broth 1/2 cup at a time, stirring frequently and waiting until each addition is absorbed before adding the next (about 20 minutes total).
5. Fold in 1 cup pea shoots, lemon zest, and lemon juice. Cook for 1 minute until the greens wilt. Remove from heat and stir in the Parmesan.
6. Serve topped with remaining pea shoots for freshness.

The lemon’s tang cuts through the richness, while the pea shoots add a delicate crunch—no cream needed for luscious texture!

Tip: For extra depth, swap half the broth with mushroom stock.

Pea Shoot and Feta Stuffed Peppers

These vibrant stuffed peppers are a fresh twist on the classic, with peppery pea shoots and creamy feta adding a bright, tangy bite.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 2 cups fresh pea shoots, roughly chopped
• 1 cup crumbled feta cheese
• 1/2 cup cooked quinoa
• 1/4 cup chopped fresh dill
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 375°F. Place hollowed-out peppers upright in a baking dish.
2. In a bowl, mix pea shoots, feta, quinoa, dill, olive oil, lemon juice, salt, and black pepper until combined.
3. Divide the filling evenly among the peppers, packing lightly. Cover the dish with foil.
4. Bake for 30 minutes, then remove foil and bake another 10 minutes until peppers are tender and filling is lightly golden.

The contrast of the crisp-tender peppers with the herby, salty filling makes this dish feel both hearty and refreshing—perfect for a light lunch or side.

Tip: For extra crunch, sprinkle toasted pine nuts on top before serving.

Pea Shoot and Cucumber Gazpacho

This vibrant, no-cook gazpacho is like spring in a bowl—bright, fresh, and packed with garden flavors. Perfect for a light lunch or as a refreshing starter!

Ingredients:

• 2 cups fresh pea shoots, packed
• 1 large English cucumber (about 2 cups chopped)
• 1 small shallot, roughly chopped
• 1 clove garlic, minced
• 1/4 cup fresh mint leaves
• 2 tbsp extra-virgin olive oil
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 1/2 cup cold water
• 1/4 cup plain Greek yogurt (for garnish)

Instructions:

1. In a blender, combine pea shoots, cucumber, shallot, garlic, mint, 2 tbsp olive oil, 1 tbsp lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper. Blend until smooth, about 1 minute.
2. With the blender running, slowly pour in 1/2 cup cold water until the soup reaches a silky consistency (add more water 1 tbsp at a time if too thick).
3. Chill in the fridge for at least 1 hour to let flavors meld.
4. Serve cold, topped with a dollop of Greek yogurt and an extra drizzle of olive oil.

The magic here? The pea shoots add a subtly sweet, grassy note that pairs beautifully with the cool cucumber—no cooking required for maximum freshness.

Tip: For a creamier texture, swap the water for ice cubes and blend until smooth—it’ll stay extra-chilled, too!

Pea Shoot and Quinoa Buddha Bowl

This vibrant Buddha bowl is packed with fresh flavors and textures, making it a satisfying yet light meal any day of the week.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1/4 tsp salt
• 2 cups fresh pea shoots
• 1 avocado, sliced
• 1/2 cup shredded carrots
• 1/4 cup toasted pumpkin seeds
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp honey
• 1/4 tsp black pepper

Instructions:

1. In a saucepan, combine quinoa, water (or broth), and 1/4 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Fluff with a fork and let cool slightly.
2. While quinoa cooks, whisk together olive oil, lemon juice, honey, and black pepper in a small bowl to make the dressing.
3. Divide cooked quinoa between two bowls. Top with pea shoots, avocado slices, shredded carrots, and pumpkin seeds.
4. Drizzle dressing over each bowl and serve immediately.

The creamy avocado and crunchy pumpkin seeds play off each other perfectly, while the lemon-honey dressing ties everything together with a bright, sweet-tart kick.

Tip: For extra protein, add a soft-boiled egg or a handful of chickpeas!

Pea Shoot and Chickpea Hummus Wrap

Bright, fresh, and packed with plant-based protein, this wrap is a lunchtime hero—ready in minutes and bursting with spring flavors.

Ingredients:

• 1 (15-oz) can chickpeas, drained and rinsed
• 2 tbsp tahini
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1 garlic clove, minced
• 1/2 tsp salt
• 1/4 tsp cumin
• 2 large whole-wheat tortillas
• 1 cup pea shoots
• 1/4 cup sliced radishes
• 2 tbsp crumbled feta cheese (optional)

Instructions:

1. In a food processor, blend chickpeas, tahini, lemon juice, olive oil, garlic, salt, and cumin until smooth, scraping down the sides as needed (about 2 minutes).
2. Spread half the hummus onto each tortilla, leaving a 1-inch border. Top with pea shoots, radishes, and feta (if using).
3. Fold the sides of the tortilla inward, then roll tightly from the bottom to enclose the filling.
4. Slice in half diagonally and serve immediately, or wrap in parchment paper for an on-the-go lunch.

The peppery crunch of radishes and pea shoots against the creamy hummus makes every bite irresistible—no soggy wraps here!

Tip: For extra zing, drizzle with hot honey or a squeeze of extra lemon juice before rolling.

Pea Shoot and Herb Frittata

This vibrant frittata is packed with fresh pea shoots and herbs, making it a bright, satisfying dish perfect for brunch or a light dinner.

Ingredients:

• 8 large eggs
• 1/4 cup whole milk
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1 small shallot, thinly sliced
• 2 cups pea shoots, lightly packed
• 1/4 cup chopped fresh dill
• 2 tbsp chopped fresh chives
• 1/4 cup crumbled feta cheese (optional)

Instructions:

1. Preheat oven to 375°F. In a bowl, whisk together 8 large eggs, 1/4 cup whole milk, 1/2 tsp kosher salt, and 1/4 tsp black pepper until smooth.
2. Heat 2 tbsp olive oil in a 10-inch oven-safe skillet over medium heat. Add shallot and cook for 2 minutes until softened. Stir in pea shoots and cook for 1 minute until just wilted.
3. Pour the egg mixture into the skillet, then sprinkle with dill, chives, and feta cheese (if using). Cook undisturbed for 3 minutes until edges set.
4. Transfer the skillet to the oven and bake for 12–15 minutes until the center is just set. Let cool for 5 minutes before slicing.

The tender pea shoots and fresh herbs give this frittata a garden-fresh flavor, while the optional feta adds a creamy tang.

Tip: Swap pea shoots for baby spinach if they’re hard to find—just add a squeeze of lemon for brightness!

Pea Shoot and Mushroom Risotto

This creamy risotto gets a fresh, springy lift from tender pea shoots and earthy mushrooms—a comforting dish that feels just a little fancy.

Ingredients

• 4 cups low-sodium vegetable broth
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• 8 oz cremini mushrooms, sliced
• 1 cup Arborio rice
• 1/2 cup dry white wine
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups loosely packed pea shoots, divided
• 1/4 cup grated Parmesan cheese

Instructions

1. Heat vegetable broth in a saucepan over low heat; keep warm.
2. In a large skillet, melt 1 tbsp butter with olive oil over medium heat. Add onion and cook for 3 minutes until soft. Stir in garlic and mushrooms; cook for 5 minutes until mushrooms release their juices.
3. Add Arborio rice, stirring to coat, and toast for 1 minute. Pour in white wine and cook until mostly absorbed, about 2 minutes.
4. Add 1/2 cup warm broth at a time, stirring frequently and waiting until liquid is absorbed before adding more (about 20 minutes total). Stir in 1/2 tsp salt and 1/4 tsp black pepper with the last addition of broth.
5. Remove from heat. Fold in remaining 1 tbsp butter, 1 cup pea shoots, and Parmesan until creamy. Top with remaining pea shoots before serving.

The contrast of velvety rice against the crisp pea shoots makes every bite dynamic—perfect for impressing guests without fuss.

Tip: For extra depth, sauté mushrooms separately in a splash of soy sauce before adding to the risotto.

Pea Shoot and Radish Spring Rolls

These fresh, crunchy spring rolls are like a bite of spring—packed with peppery radishes, tender pea shoots, and a bright dipping sauce that ties it all together.

Ingredients:

• 8 rice paper wrappers (8.5-inch diameter)
• 2 cups pea shoots, lightly packed
• 4 radishes, thinly sliced into matchsticks
• 1 medium carrot, julienned
• 1/4 cup fresh mint leaves
• 1/4 cup fresh cilantro leaves
• 2 tbsp rice vinegar
• 1 tbsp honey
• 1 tbsp soy sauce
• 1 tsp toasted sesame oil
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. In a small bowl, whisk together 2 tbsp rice vinegar, 1 tbsp honey, 1 tbsp soy sauce, 1 tsp sesame oil, and 1/4 tsp red pepper flakes (if using). Set aside.
2. Fill a shallow dish with warm water. Dip one rice paper wrapper for 10 seconds until pliable but still slightly firm. Lay flat on a damp towel.
3. Arrange a small handful of pea shoots, a few radish slices, carrot sticks, 3-4 mint leaves, and a sprinkle of cilantro in the center of the wrapper. Fold sides inward, then roll tightly from the bottom, burrito-style. Repeat with remaining wrappers and filling.
4. Serve immediately with the dipping sauce.

The contrast of the cool, crisp veggies with the tangy-sweet sauce makes these rolls irresistible—perfect for a light lunch or appetizer that won’t weigh you down.

Tip: Keep rice papers covered with a damp towel while assembling to prevent cracking.

Pea Shoot and Pumpkin Seed Pesto

Bright, nutty, and packed with fresh greens, this pesto is a vibrant twist on the classic—perfect for tossing with pasta or slathering on crusty bread.

Ingredients:

• 2 cups packed fresh pea shoots (stems trimmed)
• 1/2 cup raw pumpkin seeds
• 1/3 cup grated Parmesan cheese
• 2 garlic cloves, peeled
• 1/4 cup fresh lemon juice (about 1 large lemon)
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/2 cup extra-virgin olive oil

Instructions:

1. Toast the pumpkin seeds in a dry skillet over medium heat for 3–4 minutes, shaking often, until lightly golden and fragrant. Let cool slightly.
2. In a food processor, combine the pea shoots, toasted pumpkin seeds, Parmesan, garlic, lemon juice, 1/2 tsp salt, and 1/4 tsp pepper. Pulse until roughly chopped.
3. With the processor running, slowly drizzle in the olive oil until the pesto is smooth but still slightly textured, scraping down the sides as needed.
4. Taste and adjust seasoning with more salt or lemon juice if desired.

The pumpkin seeds add a toasty crunch, while the pea shoots keep it herbaceous and light—no basil required! Try it as a dip or swirled into soups for a fresh pop of flavor.

Tip: For a creamier texture, blend in 1/4 cup ricotta or Greek yogurt.

Pea Shoot and Sweet Potato Hash

This vibrant hash is a perfect way to brighten up your breakfast—sweet potatoes bring earthy comfort, while fresh pea shoots add a crisp, springy bite.

Ingredients

• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
• 2 tbsp olive oil, divided
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 small red onion, thinly sliced
• 2 cups fresh pea shoots
• 1 tbsp apple cider vinegar
• 2 large eggs (optional, for serving)

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium heat. Add sweet potatoes, salt, and black pepper. Cook, stirring occasionally, for 12–15 minutes until tender and lightly browned.
2. Push sweet potatoes to one side of the skillet. Add remaining 1 tbsp olive oil and red onion. Sauté for 3–4 minutes until softened.
3. Toss in pea shoots and apple cider vinegar, stirring just until shoots wilt slightly, about 1 minute. Remove from heat.
4. If desired, fry or poach eggs separately and serve over the hash.

The contrast of caramelized sweet potatoes and bright, peppery pea shoots makes this dish feel indulgent yet fresh—ideal for lazy weekend brunches.

Tip: For extra crunch, sprinkle with toasted pepitas or crumbled feta before serving.

Pea Shoot and Coconut Curry

This vibrant Pea Shoot and Coconut Curry is a quick, fragrant dish that lets tender greens shine in a creamy, lightly spiced sauce.

• 1 tbsp coconut oil
• 1 small yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 1/2 tsp red pepper flakes
• 1 (13.5 oz) can full-fat coconut milk
• 1/2 cup vegetable broth
• 1 tbsp lime juice
• 1 tsp honey
• 1 tsp salt
• 4 cups fresh pea shoots (lightly packed)
• 1/4 cup chopped cilantro (stems + leaves)

1. Heat 1 tbsp coconut oil in a deep skillet over medium. Add onion and cook for 3 minutes until translucent. Stir in garlic, 1 tbsp ginger, 1 tsp turmeric, 1 tsp coriander, and 1/2 tsp red pepper flakes; cook 1 minute until fragrant.
2. Pour in coconut milk and 1/2 cup broth, scraping up any browned bits. Simmer for 5 minutes to blend flavors.
3. Stir in 1 tbsp lime juice, 1 tsp honey, and 1 tsp salt. Fold in pea shoots and cook just 1–2 minutes until wilted but bright green.
4. Remove from heat and top with cilantro.

The magic here? Pea shoots stay perky and fresh against the rich coconut base—no mushy greens! Tip: Swap in spinach if pea shoots are hard to find, but add it off-heat to preserve texture.

Pea Shoot and Parmesan Crostini

These delicate crostini are spring on a plate—bright, fresh, and ready in just 15 minutes. Perfect for impromptu gatherings or a light snack with a glass of wine.

Ingredients:

• 1 baguette, sliced into ½-inch thick rounds (about 12 slices)
• 3 tbsp extra-virgin olive oil, divided
• ½ tsp kosher salt
• 1 cup fresh pea shoots
• ¼ cup shaved Parmesan cheese
• 1 tbsp lemon zest
• ½ tsp freshly cracked black pepper
• 1 tbsp honey

Instructions:

1. Preheat oven to 400°F. Arrange baguette slices on a baking sheet, brush with 2 tbsp olive oil, and sprinkle with ¼ tsp salt. Bake for 8–10 minutes until golden and crisp.
2. In a bowl, gently toss pea shoots with remaining 1 tbsp olive oil, ¼ tsp salt, lemon zest, and black pepper.
3. Top each crostini with a small handful of dressed pea shoots and a few shavings of Parmesan. Drizzle lightly with honey.

The contrast of peppery greens, salty cheese, and sweet honey makes these crostini irresistible—plus, they’re elegant enough for a dinner party but easy enough for a solo treat.

Tip: For extra crunch, toast the baguette slices a day ahead and store in an airtight container.

Conclusion

With so many tasty ways to enjoy pea shoots, we hope this roundup inspires you to get cooking! Whether you’re blending them into pesto, tossing them in salads, or garnishing your favorite dishes, these recipes bring fresh, vibrant flavor to your table. Try one (or a few!) and let us know your favorites in the comments. Don’t forget to pin this article for later—happy cooking!