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

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

Buckwheat and Ricotta Gnocchi with Cream, Peas, and Spinach

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

Noodles with Peas (Pasta e Piselli)

Fresh Peas With Lettuce and Green Garlic

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

Brown Butter, Peas, and Mint Omelette

This recipe is excerpted from My Father’s Daughter: Delicious, Easy Recipes Celebrating Family & Togetherness by Gwyneth Paltrow. See the recipe for Cold Pea and Basil Soup »

In this classic Roman pairing, sweet peas are richly flavored by salty prosciutto as well as the pork’s rendered fat. Get the recipe for Sweet Peas with Prosciutto »

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