18 Easy-Peasy Recipes To Make With Frozen Peas|Recipes Spots

Three recipes made with frozen peas: pasta, pesto, and a chicken skillet

Three recipes made with frozen peas: pasta, pesto, and a chicken skillet
Simply Recipes

If there’s one “fresh” vegetable I keep on and at all times, it’s frozen peas. They’re affordable, ready in a flash, keep for months, and fit in dozens of dishes from cuisines the world over.

Another giant plus: unless you’re harvesting peas straight from the garden, frozen ones (which are picked and frozen right at their peak) will be more tender than their in-shell counterparts. And while shelling peas is calming and satisfying, it sure doesn’t feel that way when you’re in a rush to get dinner on the table.

Peas are tiny green heroes in these 18 weeknight recipes. They’re perfect for times when you’re low on other ingredients and need a splash of color and veggie power. When spring arrives but its promised seasonal delights are slow to come, nothing feels springier and fresher than a few handfuls of enlivening green peas. If that’s a cheat, then I’ll gladly be a cheater for life.

Pea Pesto

Table Knife With a Bit of Pea Pesto Rested on Top of a Bowl of Pea Pesto Surrounded by Slices of Toasted Bread on the Counter (Some Pieces of Bread Is Smeared With Pea Pesto) and a Blue and White Stripped Kitchen Towel
Simply Recipes / Mihaela Kozaric Sebrek

No cooking and no fresh produce required for this cheerful and flavor-packed pesto. Just let a cup of peas thaw on the counter and you’re off to the races. It’s divine on toast for a quick and satisfying lunch, but of course it’s perfect on pasta. Half of the fun is devising new uses for it!

Simple Peas and Onions

A bowl of a peas and onions side dish recipe, ready to serve
Elise Bauer

Ever had one of those “oh snap!” moments when you realize your produce drawer is virtually empty? Frozen peas to the rescue! There’s barely a meaty main that doesn’t go with good old peas and onions. A little stock and butter (or even water and olive oil) and you’re all set to round out dinner.

Green Goddess Pasta Salad

Bowl of Green Goddess Pasta Salad
Simply Recipes / Lori Rice

Will we ever reach peak green goddess? The combo of an herb-flecked dressing and upbeat green veggies never wears out its appeal. This is a fine salad to make for potlucks, or for eating on all week long for lunches or dinner sides.

Skillet Chicken and Rice

Skillet chicken and rice with peas
Nick Evans

The trusty “throw some peas in right before serving” maneuver transforms this dish from monochrome chicken and rice to an appetizing dinner that pops. It’s a pantry-friendly, one-pot meal the whole gang will embrace.

Shrimp Fried Rice

Shrimp Fried Rice
Elise Bauer

If you stock frozen shrimp as well as peas, you’ve got the makings of this fast supper. Use up that container of leftover takeout rice and create a nearly instant meal.

Cauliflower Curry

Indian-style cauliflower curry with peas
Sally Vargas

Yogurt and turmeric are the keys to the light sauce that envelops this vegetarian Indian-style curry. It’s a fine fridge-cleanout recipe, one where you can swap or omit ingredients as needed.

Chicken Vesuvio

Chicken Vesuvio in a Bowl on a Plate Next to a Cast Iron Skillet with More Chicken Vesuvio and a Small Bowl of Salt, All Sitting on a Table Napkin
Simply Recipes / Alison Bickel

An Italian-American restaurant favorite hailing from Chicago, chicken Vesuvio features browned, bone-in chicken that’s cooked with lemon-kissed white wine and potatoes for an all-in-one meal that delivers for special occasions. If you prefer the peas stay brighter, add them later in the cooking.

Cold Pea Salad

A bowl of cold pea salad
Sally Vargas

Retro charm abounds in this salad, which has the crunch of smoked almonds and water chestnuts. The ingredient list is short and the knife prep is minimal. It’s a great back-pocket recipe for times when you need to bring a fun, fresh veggie side to a gathering.

Curried Ground Turkey With Potatoes

Curried Ground Turkey with Potatoes
Elise Bauer

You’ll have a meal in 40 minutes and plenty of leftovers with this simple recipe that’s loosely based on the Indian dish aloo keema. Use any ground meat you have in the fridge―beef, chicken, or plant-based grounds.

Easy Shepherd’s Pie

A slice of shepherd's pie on a plate with a fork.
Simply Recipes / Cambrea Gordon

One of our most popular recipes, this shepherd’s pie puts dinner on the table for thousands of hungry households all over the world. Swap the other vegetables to supplement the peas as needed, and play around with the seasonings as you like.

Lemony Spaghetti With Peas and Ricotta

Lemony Spaghetti with Peas and Ricotta
Elise Bauer, Sabrina Modelle, and Sally Vargas

Here’s a glorious wing-it dinner you can lean on when you’ve not planned out a menu for the week. If you have a tub of ricotta, a lemon, peas, and panko, you can magic the package of spaghetti in the back of your cupboard into a gratifying and quick dinner that offers plenty of textures.

Spring Vegetable Salad With Peas and Asparagus

Crisp and Refreshing Green Spring Salad
Alison Bickel

There’s a little more of a shopping list for this one, but with all of the springy green action here, we couldn’t resist including it. Sweet sugar snap peas, radish slivers, mint leaves, toasted almonds, and a simple creamy dressing make this salad a showstopper in any season. The green peas dot it like confetti.

Risi e Bisi

Risi e Bisi Italian Rice and Peas
Elise Bauer

Hailing from Venice, this Italian comfort food classic leans on risotto rice, chicken stock, and peas (the name literally means rice and peas). It comes together easier than you’d guess. Omit the pancetta cubes or substitute any kind of ham you have around.

Spring Minestrone Soup

Spring Minestrone
Elise Bauer

What, exactly, makes this a spring minestrone? Asparagus and peas give this a more seasonal vibe. Make a pot for a day when you need some warming comfort in the midst of unpredictable spring weather.

Pasta With Ham and Peas

Pasta with Ham and Peas
Elise Bauer

Here’s a go-to for times when you have leftover ham. A little cream and Parmesan add some richness. We’re using fusilli, but pasta shapes like penne, cavatappi, or even good old macaroni will all shine here.

Fresh Pea Hummus

Fresh Pea Hummus
Fresh Pea HummusElise Bauer

No chickpeas? No problem! Technically chickpeas are exactly what makes hummus hummus, but by replacing them with tender green peas, you’ve got a playful take on a refrigerator staple. Use this to fill pitas, as a dip for veggies, or even to top cooked salmon or chicken.

Fresh Green Pea Soup

Summer Pea Soup
Elise Bauer

A bag of frozen green peas forms the base for this smooth soup that’s enriched with cream and has a whisper of mint. It comes together in a flash, which is certainly not the case for its dried split pea counterpart. Serve it warm or, on hot days, chilled.

Creamy Pasta With Salmon and Rice

a bowl of salmon and pea pasta served with milk

Maybe you have leftover salmon, or frozen salmon filets. Use them to make a pasta dish that’s a little off the beaten path but still crowd-pleasing. Milk makes the base for the creamy white sauce, and a sprinkling of Parm makes it extra extra.

Article Categories:
Dishes · Salad · Salmon

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