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Home > Explore an Ingredient

Peas

Seasonality

Spring-Fall

Quick Tips

How to cook peas

The only wrong way to cook a pea variety is to overcook it. Peas thrive on freshness and shine with light cooking. Saute, steam, grill, or the occasional roasting of the pods delivers the perfect balance of warmth and flavor.

How to buy peas

When buying peas, look for moisture and crispness. If you can bend a pea and it doesn’t break, it’s old and past it’s flavor prime. Look for peas that have sharp green color and snap easily when bent.

How to store peas

Time is not helpful to peas. Buy as fresh as you can, and use within a couple of days. Store them unwashed, sealed in an airtight container.

Varieties

Shelling Peas (English Peas/ Sweet Peas)
Snow Peas
Sugar Snap Peas

About

Playing favorites among the three main varieties of peas would be like playing favorites of your children. Each variety of pea is unique enough in texture and flavor to stand out on its own.

Sweet Peas are the more common, shelled before eating. They are found fresh for only a couple of months, but are readily available frozen, which also removes the step of shelling. Sweet peas lose their flavor quickly, so I don’t recommend buying them from the store. I love to lightly sauté fresh peas in butter and shallots.

Snow Peas are flat. So much so, you can barely tell there are peas growing inside. And you eat that flat shell, which is crisp and delicious. Snow peas are often found in stir-fry, but I love to saute and toss with grains, or eat them fresh as a snack.

Sugar Snap Peas find themselves in the middle of sweet and snow peas. While they could be shelled, the outer shell is crisp and ever so sweet. These make the perfect raw snack, but also are lovely when cooked. I prefer to roast or grill snap peas, as to not overcook them. These peas also have a string that needs to be removed. Start at the end where the pea was attached to the plant, then snap a small part off and pull.

Pea shoots are also sold at markets. These are the stems/leaves from either snow pea or sugar snap pea plants. While they make a nice addition to salads, they lose their peppiness and flavor rather quickly.

Pea Soup with Freekeh

see full recipe >

 All Vegetarian Pea Recipes

  • Farro Salad with Peas and Lemon-Yogurt Dressing
    Farro Salad with Peas and Lemon-Yogurt Dressing
  • Garlicky Pea Pasta with Cream Sauce
    Garlicky Pea Pasta with Cream Sauce
  • Grilled Snap Peas with Hazelnut-Dill Crumb
    Grilled Snap Peas with Hazelnut-Dill Crumb
  • Grilled Sriracha-Tahini Sweet Potato Skewers with Halloumi
    Grilled Sriracha-Tahini Sweet Potato Skewers with Halloumi
  • Pea Pasta with Goat Cheese Sauce
    Pea Pasta with Goat Cheese Sauce
  • Pea Pasta with Shallot Cream Sauce
    Pea Pasta with Shallot Cream Sauce
  • Pea Potstickers with Cabbage and Ginger
    Pea Potstickers with Cabbage and Ginger
  • Pea Soup with Freekeh and Pesto
    Pea Soup with Freekeh and Pesto
  • Polenta with Peas, Fennel, and Almonds
    Polenta with Peas, Fennel, and Almonds
  • Spinach and Pea Fried Rice
    Spinach and Pea Fried Rice
  • Spring Panzanella with Peas and Fennel
    Spring Panzanella with Peas and Fennel
Pea

Recent Recipes

  • Pea Pasta with Shallot Cream Sauce
    Pea Pasta with Shallot Cream Sauce
  • Garlicky Pea Pasta with Cream Sauce
    Garlicky Pea Pasta with Cream Sauce
  • Grilled Snap Peas with Hazelnut-Dill Crumb
    Grilled Snap Peas with Hazelnut-Dill Crumb

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I'm Erin and this is my space for all things vegetarian food inspired by California and my love of cooking.


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