19 Delicious Sweet Pea Recipes for Healthy Cooking

Sweet peas are the unsung heroes of the kitchen—versatile, vibrant, and packed with nutrients! Whether you’re whipping up a quick weeknight dinner, craving a fresh seasonal side, or cozying up with a comforting bowl of goodness, these little green gems deliver. From creamy pastas to zesty salads, we’ve rounded up 19 delicious ways to savor sweet peas. Ready to get cooking? Let’s dive in!

Creamy Sweet Pea Soup with Mint

This bright and velvety soup is like spring in a bowl—fresh peas and mint come together for a dish that’s both comforting and refreshing.

Ingredients:

• 2 tbsp unsalted butter
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 4 cups frozen sweet peas (no need to thaw)
• 1/2 tsp salt, plus more to taste
• 1/4 tsp black pepper
• 1/4 cup fresh mint leaves, plus extra for garnish
• 1/2 cup heavy cream
• 1 tbsp lemon juice

Instructions:

1. In a large pot, melt the 2 tbsp unsalted butter over medium heat. Add the diced onion and cook for 5 minutes until softened. Stir in the 2 cloves garlic, minced and cook for 1 minute until fragrant.
2. Pour in the 4 cups vegetable broth and bring to a simmer. Add the 4 cups frozen sweet peas, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer for 8 minutes, just until the peas are tender.
3. Remove from heat and stir in the 1/4 cup fresh mint leaves. Use an immersion blender to purée until smooth (or carefully transfer to a blender in batches).
4. Return the soup to low heat and stir in the 1/2 cup heavy cream and 1 tbsp lemon juice. Taste and adjust salt if needed. Warm through for 2 minutes—don’t boil.
5. Ladle into bowls and garnish with extra mint. Serve warm or chilled.

The magic here? Blending the mint after cooking preserves its vibrant color and aroma, giving the soup a garden-fresh kick.

Tip: For a lighter version, swap the cream with coconut milk—it adds a subtle sweetness that pairs beautifully with the peas.

Sweet Pea and Ricotta Stuffed Shells

These creamy, veggie-packed stuffed shells are a crowd-pleaser—light yet comforting, with a pop of springy sweetness from the peas.

Ingredients:

• 20 jumbo pasta shells
• 1 (15 oz) container whole-milk ricotta cheese
• 1 cup frozen sweet peas, thawed
• 1/2 cup grated Parmesan cheese, plus extra for serving
• 1 large egg, lightly beaten
• 1/4 tsp garlic powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 cups marinara sauce
• 1 tbsp olive oil
• Fresh basil leaves, for garnish

Instructions:

1. Preheat oven to 375°F. Cook pasta shells according to package directions until al dente. Drain, toss with 1 tbsp olive oil, and set aside.
2. In a food processor, pulse 1 cup peas until coarsely chopped. Transfer to a bowl and mix with ricotta, 1/2 cup Parmesan, 1 egg, 1/4 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp pepper.
3. Spread 1 cup marinara sauce in the bottom of a 9×13″ baking dish. Fill each shell with a heaping tablespoon of ricotta mixture and arrange seam-side up in the dish. Top with remaining 1 cup sauce.
4. Bake uncovered for 25 minutes until bubbly. Let cool 5 minutes, then garnish with fresh basil and extra Parmesan.

The bright peas cut through the richness of the ricotta, making these shells feel indulgent but fresh—perfect for a weeknight dinner that still feels special.

Tip: For extra texture, sprinkle toasted breadcrumbs over the shells before baking.

Garlic Butter Sweet Pea Pasta

This creamy, garlicky pasta is a weeknight hero—ready in 20 minutes and packed with fresh spring flavors.

Ingredients:

• 8 oz fettuccine (or pasta of choice)
• 3 tbsp unsalted butter
• 4 garlic cloves, minced
• 1 cup sweet peas (fresh or frozen)
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice
• 2 tbsp chopped fresh parsley

Instructions:

1. Cook pasta according to package instructions. Reserve 1/2 cup pasta water, then drain.
2. Melt butter in a large skillet over medium heat. Add garlic and sauté for 1 minute until fragrant.
3. Stir in sweet peas and cook for 2 minutes (3–4 if frozen). Pour in heavy cream, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer for 2 minutes.
4. Add cooked pasta, Parmesan, and lemon juice. Toss to coat, adding reserved pasta water 1 tbsp at a time until creamy.
5. Garnish with parsley and serve immediately.

The magic here? The lemon juice cuts through the richness, making every bite taste bright and balanced.

Tip: For extra texture, top with toasted breadcrumbs or crispy prosciutto.

Sweet Pea and Potato Curry

This cozy, veggie-packed curry is a weeknight lifesaver—creamy potatoes and sweet peas soak up a fragrant coconut sauce for a dish that’s hearty but still feels fresh.

Ingredients

• 2 tbsp coconut oil
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper (optional)
• 1 (13.5 oz) can full-fat coconut milk
• 1 cup vegetable broth
• 1 lb Yukon Gold potatoes, cubed
• 1 cup frozen sweet peas
• 1 tsp salt
• 1 tbsp lime juice
• Fresh cilantro, for garnish

Instructions

1. Heat 2 tbsp coconut oil in a large pot over medium heat. Add the onion and cook for 4–5 minutes until soft. Stir in 3 cloves garlic, 1 tbsp ginger, 1 tbsp curry powder, 1 tsp cumin, 1/2 tsp turmeric, and 1/4 tsp cayenne (if using); toast for 1 minute until fragrant.
2. Pour in 1 can coconut milk and 1 cup broth, scraping up any browned bits. Add the potatoes and 1 tsp salt. Bring to a simmer, then reduce heat to low, cover, and cook for 15 minutes.
3. Stir in 1 cup peas and simmer uncovered for 5 minutes until potatoes are tender. Remove from heat and stir in 1 tbsp lime juice. Garnish with cilantro.

The magic here? The potatoes soften just enough to thicken the sauce while the peas stay bright and sweet—no mushy veggies in sight!

Tip: For extra depth, swap 1/2 cup broth with 1 tbsp tomato paste dissolved in water.

Sweet Pea and Avocado Salad

Bright, creamy, and packed with fresh flavors, this salad is a springtime favorite that comes together in minutes.

Ingredients:

• 2 cups fresh or frozen sweet peas (thawed if frozen)
• 1 large avocado, diced
• 1/4 cup finely chopped red onion
• 2 tbsp chopped fresh mint
• 2 tbsp extra-virgin olive oil
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a large bowl, gently toss together the sweet peas, avocado, red onion, and mint.
2. Drizzle with olive oil and lemon juice, then sprinkle with salt and black pepper. Toss lightly to coat, being careful not to mash the avocado.
3. Let sit for 5 minutes to allow flavors to meld before serving.

The contrast of crisp peas, buttery avocado, and zesty lemon makes this salad irresistibly fresh—perfect for picnics or as a vibrant side dish.

Tip: For extra crunch, add a handful of toasted pepitas or sunflower seeds just before serving.

Sweet Pea Hummus with Pita Chips

This vibrant hummus swaps chickpeas for sweet peas, giving it a fresh, springy flavor that pairs perfectly with crispy homemade pita chips.

Ingredients:

• 2 cups frozen sweet peas, thawed
• 1/4 cup tahini
• 3 tbsp lemon juice
• 2 tbsp olive oil, plus extra for drizzling
• 1 small garlic clove, minced
• 1/2 tsp salt
• 1/4 tsp ground cumin
• 2 large pita breads, cut into 8 wedges each

Instructions:

1. Make the hummus: In a food processor, blend sweet peas, tahini, lemon juice, 2 tbsp olive oil, garlic, 1/2 tsp salt, and cumin until smooth, scraping down the sides as needed (about 2 minutes).
2. Toast the pita chips: Preheat oven to 375°F. Arrange pita wedges on a baking sheet in a single layer. Bake for 10–12 minutes until golden and crisp, flipping halfway.
3. Serve: Transfer hummus to a bowl, drizzle with olive oil, and sprinkle with extra peas if desired. Serve warm with pita chips.

The secret here? Using frozen peas (no boiling required!) keeps the hummus bright green and subtly sweet—no one will guess how easy it is.

Tip: For extra crunch, sprinkle the pita chips with za’atar or sesame seeds before baking.

Sweet Pea and Feta Quiche

This bright, savory quiche balances creamy feta with pops of sweet peas—perfect for brunch or a light dinner.

Ingredients:

• 1 store-bought pie crust (9-inch), thawed if frozen
• 4 large eggs
• 1 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup frozen sweet peas, thawed
• 3/4 cup crumbled feta cheese
• 1 tbsp olive oil
• 1/4 cup finely chopped fresh mint

Instructions:

1. Preheat oven to 375°F. Press the pie crust into a 9-inch tart pan or pie dish, trimming excess edges. Prick the bottom with a fork, then bake for 10 minutes. Let cool slightly.
2. In a bowl, whisk together the eggs, heavy cream, 1/2 tsp salt, and 1/4 tsp black pepper until smooth.
3. Toss the sweet peas with 1 tbsp olive oil, then scatter them evenly over the crust. Sprinkle the feta cheese on top.
4. Pour the egg mixture over the peas and feta. Bake for 30–35 minutes until the center is just set and the edges are golden.
5. Let cool for 10 minutes, then garnish with fresh mint before slicing.

The mint adds a refreshing contrast to the rich custard, making every bite feel light yet satisfying.

Tip: For extra crunch, sprinkle toasted pine nuts over the quiche before serving.

Sweet Pea and Bacon Risotto

This creamy risotto gets a smoky-sweet upgrade with crispy bacon and fresh peas—comfort food at its finest.

Ingredients:

• 4 cups low-sodium chicken broth
• 4 slices thick-cut bacon, chopped
• 1 small yellow onion, finely diced
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• 1 cup frozen sweet peas, thawed
• 1/2 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Instructions:

1. Warm chicken broth in a saucepan over low heat. Keep it simmering.
2. In a large skillet, cook chopped bacon over medium heat until crisp (5–6 minutes). Transfer to a paper towel-lined plate, leaving drippings in the pan.
3. Add diced onion to the skillet and sauté in bacon drippings until translucent (3–4 minutes). Stir in Arborio rice, toasting for 1 minute.
4. Pour in white wine, scraping up any browned bits. Cook until mostly absorbed (2 minutes).
5. Add warmed broth 1/2 cup at a time, stirring frequently and waiting until liquid is absorbed before adding more (20–25 minutes total).
6. Fold in peas, Parmesan, butter, 1/2 tsp salt, and 1/4 tsp pepper. Cook 2 more minutes until peas are tender and risotto is creamy.
7. Top with reserved bacon before serving.

The magic here? The bacon drippings infuse every bite with richness, while the peas add pops of freshness.

Tip: For extra silkiness, stir in a splash of broth just before serving—it loosens the risotto perfectly.

Sweet Pea and Lemon Risotto

This creamy risotto is brightened up with fresh peas and zesty lemon, making it a perfect springtime comfort dish that feels both light and indulgent.

Ingredients:

• 4 cups low-sodium vegetable broth
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine (like Pinot Grigio)
• 1 cup fresh or frozen sweet peas
• 1/4 cup grated Parmesan cheese
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh mint (optional)

Instructions:

1. In a saucepan, heat the vegetable broth over low heat. Keep warm.
2. In a large skillet, melt 1 tbsp butter with olive oil over medium heat. Add the onion and cook for 3 minutes until soft. Stir in the garlic and cook for 30 seconds.
3. Add the Arborio rice and toast for 1 minute, stirring constantly. Pour in the white wine and cook until mostly absorbed, about 2 minutes.
4. Ladle in 1 cup of warm broth, stirring frequently until absorbed. Repeat, adding broth 1/2 cup at a time, until rice is creamy and tender (about 20 minutes total).
5. Stir in the peas, Parmesan, remaining 1 tbsp butter, lemon juice, lemon zest, salt, and black pepper. Cook for 2 more minutes until peas are tender.
6. Garnish with fresh mint (if using) and serve immediately.

The lemon zest and fresh peas give this risotto a vibrant pop, while the slow-stirred rice keeps it luxuriously creamy—no mushy grains here!

Tip: For extra richness, swap half the broth for light cream during the last few minutes of cooking.

Sweet Pea and Mint Pesto

Bright, fresh, and ready in minutes, this vibrant pesto is a springtime game-changer for pasta, toast, or grilled veggies.

Ingredients:

• 2 cups frozen sweet peas, thawed
• 1/2 cup fresh mint leaves, packed
• 1/3 cup grated Parmesan cheese
• 1/4 cup toasted pine nuts
• 1 small garlic clove, minced
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/3 cup extra-virgin olive oil
• 1 tbsp lemon juice

Instructions:

1. In a food processor, combine the sweet peas, mint leaves, Parmesan cheese, pine nuts, minced garlic, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Pulse 5–6 times until roughly chopped.
2. With the processor running, slowly drizzle in 1/3 cup olive oil until the mixture is creamy but still slightly textured, scraping down the sides as needed.
3. Add 1 tbsp lemon juice and pulse once more to blend. Taste and adjust salt if needed.

The peas add a subtly sweet creaminess that balances the mint’s brightness—perfect for tossing with warm farfalle or slathering on crostini.

Tip: For extra freshness, stir in a handful of chopped mint just before serving.

Sweet Pea and Pancetta Frittata

This fluffy frittata is a savory showstopper, with sweet peas and crispy pancetta adding pops of flavor in every bite—perfect for brunch or a quick weeknight dinner.

Ingredients:

• 6 large eggs
• 1/4 cup whole milk
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/2 cup diced pancetta (about 3 oz)
• 1/2 cup sweet peas (fresh or thawed frozen)
• 1 tbsp olive oil
• 1/4 cup grated Parmesan cheese
• 1 tbsp chopped fresh parsley

Instructions:

1. Preheat oven to 375°F. In a bowl, whisk together eggs, milk, 1/2 tsp salt, and 1/4 tsp pepper until smooth. Set aside.
2. Heat olive oil in a 10-inch oven-safe skillet over medium heat. Add pancetta and cook for 4–5 minutes until crispy. Stir in sweet peas and cook for 1 minute.
3. Pour egg mixture into the skillet, stirring gently to distribute pancetta and peas. Sprinkle Parmesan evenly over the top.
4. Transfer skillet to the oven and bake for 12–15 minutes, until eggs are set and edges are golden. Let cool for 2 minutes, then garnish with parsley.

The contrast of salty pancetta and sweet peas makes this frittata irresistible, while the Parmesan adds a nutty richness. Serve it warm or at room temperature—it’s just as tasty either way!

Tip: For extra fluffiness, let the whisked eggs sit at room temperature for 10 minutes before cooking.

Sweet Pea and Corn Chowder

This creamy, veggie-packed chowder is like a hug in a bowl—bright with sweet corn and peas, yet rich enough to satisfy any comfort food craving.

Ingredients:

• 2 tbsp unsalted butter
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 3 cups vegetable broth
• 2 cups frozen sweet peas
• 2 cups frozen corn kernels
• 1 medium Yukon Gold potato, peeled and diced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup heavy cream
• 1 tbsp fresh lemon juice
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Melt 2 tbsp unsalted butter in a large pot over medium heat. Add the onion and cook for 3–4 minutes until soft. Stir in the garlic and cook for 30 seconds until fragrant.
2. Pour in 3 cups vegetable broth, then add the peas, corn, and potato. Season with 1/2 tsp salt and 1/4 tsp black pepper. Bring to a simmer, cover, and cook for 15 minutes until the potato is tender.
3. Use an immersion blender to partially puree the soup (or transfer 1 cup to a blender and pulse, then return to the pot). Stir in 1/2 cup heavy cream and 1 tbsp lemon juice. Heat gently for 2 minutes.
4. Ladle into bowls and top with fresh parsley.

The lemon juice adds a sneaky brightness that cuts through the creaminess, making every spoonful irresistible.

Tip: For a smoky twist, swap 1 cup of corn with fire-roasted corn kernels.

Sweet Pea and Mushroom Stir-Fry

This vibrant stir-fry is a quick weeknight winner, combining earthy mushrooms with sweet peas in a garlicky sauce that clings perfectly to every bite.

Ingredients:

• 2 tbsp vegetable oil
• 8 oz cremini mushrooms, sliced
• 2 cloves garlic, minced
• 1 cup frozen sweet peas (no need to thaw)
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tsp toasted sesame oil
• 1/4 tsp red pepper flakes
• 1 tbsp sesame seeds (for garnish)

Instructions:

1. Heat vegetable oil in a large skillet over medium-high. Add mushrooms and cook undisturbed for 3 minutes until browned on one side, then stir and cook 2 more minutes.
2. Push mushrooms to one side. Add garlic to the empty space and cook 30 seconds until fragrant. Stir in sweet peas.
3. Add soy sauce, honey, sesame oil, and red pepper flakes. Toss everything together and cook 2 minutes until peas are bright green and sauce glazes the vegetables.
4. Remove from heat and sprinkle with sesame seeds.

The magic here is in the contrast: the mushrooms develop deep umami richness while the peas stay snappy-sweet under that glossy sauce.

Tip: For extra texture, toss in some chopped cashews with the peas.

Sweet Pea and Goat Cheese Tart

This elegant yet easy tart balances creamy goat cheese with sweet peas and a buttery crust—perfect for brunch or a light dinner.

Ingredients:

• 1 sheet frozen puff pastry, thawed
• 4 oz goat cheese, softened
• 1/4 cup heavy cream
• 1 large egg
• 1 cup fresh or frozen sweet peas (thawed if frozen)
• 1 tbsp fresh lemon zest
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1 tbsp honey (for drizzling)

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 12 minutes until lightly golden.
2. In a bowl, whisk together goat cheese, heavy cream, egg, lemon zest, salt, and black pepper until smooth. Spread evenly over the par-baked crust.
3. Scatter peas over the goat cheese mixture, then drizzle with olive oil. Bake for 18–20 minutes until the filling is set and edges are golden.
4. Cool slightly, then drizzle with honey before slicing. Serve warm or at room temperature.

The honey’s subtle sweetness plays off the tangy goat cheese, while the peas add a pop of freshness. Tip: For extra crunch, sprinkle with toasted pine nuts before baking.

Sweet Pea and Basil Puree

This vibrant puree is like spring in a bowl—sweet, herby, and luxuriously smooth. Perfect as a dip, spread, or elegant side dish!

Ingredients:

• 2 cups frozen sweet peas, thawed
• 1/4 cup fresh basil leaves, packed
• 2 tbsp extra-virgin olive oil
• 1 tbsp lemon juice
• 1 small garlic clove, minced
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 tbsp grated Parmesan cheese (optional)

Instructions:

1. In a blender or food processor, combine the peas, basil, olive oil, lemon juice, garlic, salt, and pepper. Blend until mostly smooth, scraping down the sides as needed.
2. Add 2–3 tbsp warm water if needed to reach a silky consistency. Taste and adjust salt or lemon juice.
3. For a richer flavor, pulse in the Parmesan cheese (if using) until just combined.

The magic here? The basil brightens the peas’ natural sweetness, while a touch of garlic adds depth—no cooking required! Serve chilled or at room temperature.

Tip: For a creamier texture, swap the water with a splash of heavy cream or Greek yogurt.

Sweet Pea and Carrot Soup

This vibrant, velvety soup is like a hug in a bowl—sweet peas and carrots blend into a silky-smooth comfort dish that’s ready in under 30 minutes.

Ingredients:

• 2 tbsp olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 3 cups carrots, peeled and chopped (about 4 medium)
• 3 cups low-sodium vegetable broth
• 2 cups frozen sweet peas
• 1 tsp salt
• ½ tsp black pepper
• ¼ tsp ground cumin
• ½ cup heavy cream (optional, for richness)
• Fresh mint or parsley, for garnish

Instructions:

1. Heat 2 tbsp olive oil in a large pot over medium heat. Add diced onion and cook for 3–4 minutes until translucent. Stir in minced garlic and cook for 30 seconds until fragrant.
2. Add carrots, vegetable broth, 1 tsp salt, ½ tsp black pepper, and ¼ tsp cumin. Bring to a boil, then reduce heat and simmer for 15 minutes until carrots are tender.
3. Stir in frozen peas and cook for 2–3 minutes until bright green. Remove from heat and blend with an immersion blender (or in batches in a countertop blender) until smooth.
4. For extra creaminess, stir in ½ cup heavy cream (if using). Taste and adjust seasoning.
5. Ladle into bowls and top with fresh mint or parsley.

The cumin adds a subtle warmth that makes this soup anything but ordinary—it’s fresh, a little earthy, and totally slurp-worthy.

Tip: Freeze leftovers in individual portions for a quick lunch—it reheats beautifully!

Sweet Pea and Shrimp Paella

This vibrant paella brings together plump shrimp and sweet peas in a fragrant saffron-infused rice—a one-pan wonder that’s as festive as it is fuss-free.

Ingredients

• 2 tbsp olive oil
• 1 small yellow onion, finely diced
• 1 red bell pepper, thinly sliced
• 3 cloves garlic, minced
• 1 1/2 cups short-grain rice (like Arborio or Bomba)
• 1/2 tsp saffron threads, crushed
• 1 tsp smoked paprika
• 3 1/2 cups chicken broth
• 1 lb large shrimp, peeled and deveined
• 1 cup frozen sweet peas, thawed
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 cup chopped fresh parsley
• Lemon wedges, for serving

Instructions

1. Heat 2 tbsp olive oil in a wide, shallow pan (or paella pan) over medium heat. Add onion and red bell pepper; cook for 5 minutes until softened. Stir in 3 cloves garlic and cook for 30 seconds until fragrant.
2. Add rice, 1/2 tsp saffron, and 1 tsp smoked paprika, stirring to coat the rice. Pour in 3 1/2 cups chicken broth and bring to a simmer. Reduce heat to low, cover, and cook for 15 minutes (no stirring!).
3. Nestle shrimp into the rice, sprinkle with 1 tsp salt and 1/2 tsp black pepper, and scatter sweet peas on top. Cover and cook for 5–7 minutes until shrimp are pink and opaque.
4. Remove from heat, sprinkle with parsley, and serve with lemon wedges.

The magic here? Letting the rice develop a crispy bottom (socarrat) while the shrimp and peas stay tender—a textural dream!

Tip: For extra depth, swap 1/2 cup broth with dry white wine in step 2.

Sweet Pea and Spinach Lasagna

This veggie-packed lasagna is a fresh twist on the classic, with layers of creamy ricotta, sweet peas, and vibrant spinach—perfect for a comforting yet light meal.

Ingredients:

• 12 lasagna noodles (no-boil variety)
• 2 cups fresh spinach, chopped
• 1 cup sweet peas (fresh or frozen, thawed)
• 15 oz ricotta cheese
• 1 egg, lightly beaten
• 2 cups shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese
• 2 cups marinara sauce
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. Preheat oven to 375°F. Heat olive oil in a skillet over medium heat. Add garlic and sauté for 1 minute until fragrant. Stir in spinach and peas, cooking for 3 minutes until wilted. Season with 1/2 tsp salt and 1/4 tsp black pepper.
2. In a bowl, mix ricotta, egg, 1 cup mozzarella, Parmesan, remaining 1/2 tsp salt, 1/4 tsp black pepper, and red pepper flakes (if using).
3. Spread 1/2 cup marinara in a 9×13-inch baking dish. Layer 4 noodles, half the ricotta mixture, and half the spinach-pea mixture. Repeat layers, ending with noodles. Top with remaining marinara and 1 cup mozzarella.
4. Cover with foil and bake for 30 minutes. Uncover and bake 10 more minutes until bubbly and golden. Let rest 10 minutes before slicing.

The subtle sweetness of peas balances the earthy spinach, while the no-boil noodles save time without sacrificing texture. A crowd-pleaser that feels indulgent yet wholesome!

Tip: For extra freshness, stir 1 tbsp lemon zest into the ricotta mixture.

Sweet Pea and Parmesan Risotto

This creamy risotto is spring on a plate—bright peas and salty Parmesan melt into each bite for a dish that feels fancy but comes together with simple stovetop magic.

Ingredients:

• 4 cups low-sodium chicken or vegetable broth
• 2 tbsp unsalted butter
• 1 small yellow onion, finely diced
• 1 cup Arborio rice
• 1/2 cup dry white wine (like Pinot Grigio)
• 1 cup frozen sweet peas, thawed
• 1/2 cup freshly grated Parmesan cheese
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice

Instructions:

1. Warm broth in a saucepan over low heat. Keep it simmering gently.
2. Melt butter in a large skillet over medium heat. Add onion and cook for 3 minutes until translucent. Stir in Arborio rice and toast for 1 minute.
3. Pour in white wine, stirring until absorbed, about 2 minutes. Add 1/2 cup warm broth, stirring frequently until liquid is absorbed. Repeat, adding broth 1/2 cup at a time, for 20–25 minutes until rice is al dente.
4. Fold in peas, Parmesan, salt, pepper, and lemon juice. Cook for 1 more minute until peas are warm and cheese is melted.

The key here? Stirring slowly builds the risotto’s signature creamy texture—no shortcuts, just patience (and a glass of that leftover wine).

Tip: For extra freshness, garnish with a handful of chopped mint or a sprinkle of lemon zest.

Conclusion

With so many tasty ways to enjoy sweet peas, this roundup makes healthy cooking a breeze! Whether you’re craving a creamy soup, vibrant salad, or hearty main, there’s a recipe here for you. Give them a try, and let us know which one’s your favorite in the comments. Don’t forget to pin this article for later—happy cooking!