Type what you have

Ingredients

• ✓ pea
• butter
• shallot
• salt
• black pepper
• mint
• ciabatta bread
• olive oil
• garlic

Instructions

1. 1 Melt butter in a skillet and cook shallots and peas until soft, but not browned, about 5 minutes. Season with salt and pepper. Transfer to the bowl of a food processor and pulse until coarsely pureed. Mix in mint.
2. 2 Cut ciabatta slices in half and drizzle with olive oil. Cut garlic in half and rub onto each slice.
3. 3 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Place ciabatta slices on a baking sheet and toast in the oven until lightly browned, about 3 minutes.
4. 4 Remove from oven and spread with pea mixture. Serve immediately.

By alex

Ingredients

• ✓ pea
• delicata squash
• water
• olive oil
• onion
• bell pepper
• shrimp
• corn
• curry powder
• salt
• black pepper

Instructions

1. 1 Place squash halves, hollow-side down, into a microwave-safe dish; pour in water. Cover with a paper towel or microwave-safe lid.
2. 2 Microwave squash until tender, about 15 minutes.
3. 3 Heat olive oil in a skillet over medium heat; cook and stir onion and bell pepper in the hot oil until tender, 5 to 10 minutes. Add shrimp, corn, and peas; cook until shrimp is is no longer transparent in the center and water has evaporated from frozen vegetables, about 5 minutes. Season with curry powder, salt, and pepper.
4. 4 Scoop shrimp mixture into squash halves.

By emily

Ingredients

• ✓ pea
• celery
• carrot
• onion
• olive oil
• salt
• onion salt
• garlic powder
• wasabi powder
• tahini
• rice vinegar
• mustard

Instructions

1. 1 Soak the dried peas overnight, then rinse and drain. Place peas in a large pot with enough water to cover by a couple of inches. Add the Mirepoix, and bring to a boil. Cook until tender, about 1 hour.
2. 2 Preheat the oven to 200 degrees F (95 degrees C). Coat a large cookie sheet with olive oil. It helps to use a cookie sheet with sides to keep them from rolling off.
3. 3 Drain the peas, and transfer to the cookie sheet. Roll them around in the oil by tilting the pan, or stir with your hand. Bake for 4 to 8 hours in the preheated oven, stirring every 30 minutes or so, until peas are dry. Remove from oven, and season with salt, onion salt, and garlic powder.
4. 4 While the peas are roasting, mix together the wasabi powder, tahini, rice vinegar, and Dijon mustard in a large bowl. When the peas are ready, pour them into the bowl, and stir to coat with the wasabi mixture. Pour them back onto the cookie sheet in a single layer, and return to the oven.
5. 5 Bake for another 10 minutes in the preheated oven, or until the aroma becomes very strong, and the coating is dry.

By JANAT

Ingredients

• ✓ pea
• phyllo dough
• green chile pepper
• cilantro
• oil
• black pepper
• cardamom
• cinnamon
• chili powder
• turmeric
• coriander
• cumin
• salt
• ginger root
• garlic
• onion
• ground beef
• bay leaf
• cumin seed
• vegetable oil
• potato

Instructions

1. 1 Bring a medium saucepan of lightly salted water to a boil. Stir in potatoes and peas; cook until potatoes are tender but still firm, about 15 minutes. Drain, mash together, and set aside.
2. 2 Meanwhile, heat 2 tablespoons oil in a large saucepan over medium-high heat. Add cumin seeds and bay leaf; stir until fragrant and seeds are browned. Add ground beef and onions; cook until beef is browned and crumbly and onions are soft, about 5 to 7 minutes.
3. 3 Stir in garlic and ginger. Season with salt, cumin, coriander, turmeric, chili powder, cinnamon, cardamom, and black pepper. Stir in the mashed potato mixture. Remove from heat and chill in the refrigerator for 1 hour, or until cool.
4. 4 Heat 1 quart of oil in a deep saucepan over medium heat.
5. 5 Mix cilantro and green chile peppers into potato and beef mixture. Place approximately 1 tablespoon of the mixture onto each phyllo sheet. Fold sheets into triangles, pressing edges together with moistened fingers.
6. 6 Lower samosas carefully into the hot oil in batches. Fry until golden brown, about 3 minutes. Transfer to a paper towel-lined plate to drain. Repeat with remaining samosas. Serve warm.

By sassyangelkiwi Donna-Maree Aus

Ingredients

• ✓ pea
• garlic
• parsley
• celery leaf
• salt
• corn oil
• bay scallop
• shrimp

Instructions

1. 1 In a small bowl, stir together the garlic, parsley, celery leaves, salt, and corn oil; set aside. Bring a large pot of lightly salted water to a boil over high heat. Pour in the peas, and return to a boil. Stir in the scallops, and boil for 3 minutes, then add the shrimp and continue cooking for 1 1/2 minutes more. Drain well, then cool in the refrigerator for 30 minutes.
2. 2 Once the seafood has cooled, toss it with the garlic dressing until coated. Refrigerate overnight before serving.

By Lillian

Ingredients

• ✓ pea
• olive oil
• pancetta
• onion
• white wine
• thyme
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a frying pan over medium heat. Cook and stir pancetta and onion in hot oil until pancetta is translucent, about 5 minutes. Stir in peas, wine, thyme, salt, and pepper, then bring to boil. Reduce the heat and simmer until peas are tender and liquid is slightly reduced, 3 to 5 minutes.

By Allrecipes Member

Ingredients

• ✓ pea
• cheese tortellini
• butter
• heavy cream
• nutmeg
• black pepper
• parmesan cheese
• ham

Instructions

1. 1 Bring a large pot of lightly salted water to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until tortellini float to the top and the filling is hot, about 3 minutes.
2. 2 Meanwhile, melt butter in a large saucepan over medium heat. Add cream and stir frequently until heated through. Season with nutmeg and pepper. Slowly mix in Parmesan cheese, stirring constantly; allow to thicken. Mix in ham and peas.
3. 3 Drain cooked tortellini and return to the pot. Pour sauce over tortellini and toss to combine.

By Ceci Rey

Ingredients

• ✓ pea
• fusilli pasta
• mayonnaise
• sour cream
• milk
• salad dressing mix
• genoa salami
• green onion
• celery
• black olive
• parsley

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, 10 to 13 minutes. Drain, rinse under cold water, and drain again. Transfer to a large bowl.
2. 2 Meanwhile, whisk mayonnaise, sour cream, milk, and Italian dressing mix together in a medium bowl until smooth. Refrigerate ½ cup dressing until ready to serve; set aside remaining dressing.
3. 3 Add thawed peas, salami, green onions, celery, olives, and parsley to pasta; stir in remaining dressing until well combined. Cover and refrigerate 8 hours to overnight.
4. 4 Stir pasta salad; add reserved ½ cup dressing, a little at a time, if seems dry.

By Carol Emory

Ingredients

• ✓ pea
• water
• linguine pasta
• salt
• parsley
• black pepper
• ricotta cheese
• pesto sauce
• parmesan cheese

Instructions

1. 1 Combine water, pasta, salt, parsley, and pepper in a multi-functional pressure cooker (such as Instant Pot). Seal lid. Select high pressure according to manufacturer's instructions; set timer for 2 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in peas, ricotta cheese, pesto, and Parmesan. Seal lid again and cook on high pressure for 1 minute, allowing 5 to 10 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method, about 5 minutes.

By peloquinswife

Ingredients

• ✓ pea
• ground beef
• onion
• garlic
• tomato
• tomato sauce
• water
• carrot
• spinach
• beef bouillon
• black pepper
• elbow macaroni
• italian seasoning

Instructions

1. 1 Place the beef, onion, and garlic in a skillet over medium heat. Cook until beef is evenly brown and onion is tender. Drain grease.
2. 2 Transfer beef, onion, and garlic to a large pot. Mix in tomatoes, tomato sauce, water, peas, carrots, spinach, bouillon cube, and pepper. Bring to a boil. Reduce heat to low, and cook 1 hour, stirring occasionally. Add more water or tomato sauce as needed.
3. 3 Stir macaroni into the soup. Season with Italian seasoning. Continue cooking 10 minutes, or until macaroni is tender.

By KHAJEK

Ingredients

• ✓ pea
• bacon
• chicken breast
• salt
• black pepper
• garlic
• black pepper
• white wine
• parmesan cheese
• egg
• water
• spaghetti

Instructions

1. 1 Cook the bacon in a large skillet over medium heat until crisp, about 10 minutes. Remove bacon from skillet with a slotted spoon and drain on a paper towel-lined plate. Drain fat from skillet, reserving 2 tablespoons of the bacon drippings.
2. 2 Season chicken with salt and pepper. Heat 1 tablespoon bacon drippings in the skillet over medium heat. Cook chicken breast halves in the bacon drippings until no longer pink in the center and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer to cutting board and tent with foil. Rest chicken for 5 minutes before slicing; set aside.
3. 3 Heat remaining tablespoon bacon drippings in skillet over medium heat until shimmering. Cook and stir garlic and ground black pepper in skillet until fragrant, about 30 seconds. Pour wine into skillet; cook at a simmer until thickened, about 2 minutes. Remove from heat.
4. 4 Whisk Parmesan cheese and eggs together in a bowl. Slowly stream wine mixture into the Parmesan mixture while whisking continually.
5. 5 Bring a large pot of generously salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Remove 1/2 cup of the water from the pot for later use.
6. 6 Put the peas in a large colander. Drain the pasta in the colander with the peas. Return drained pasta and peas to the pot. Stir bacon, chicken, and wine mixture into the spaghetti. Thin sauce with reserved pasta water as desired.

By Tessie

Ingredients

• ✓ pea
• seafood stock
• green onion
• butter
• garlic
• salt
• black pepper
• arborio rice
• thyme
• white wine
• shrimp
• parmesan cheese
• parsley
• lemon wedge

Instructions

1. 1 Heat seafood stock in a microwave-safe container for about 3 minutes on High. Leave in the microwave until ready to use.
2. 2 Slice green onions. Separate green and white parts.
3. 3 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Melt 1 tablespoon butter. Add garlic and white part of the green onions. Season with salt and pepper and cook, stirring, until onion has softened and garlic is fragrant, about 2 1/2 minutes. Add rice and thyme. Saute, stirring occasionally, until rice begins to have a little color, about 3 minutes.
4. 4 Pour in wine and cook, stirring, until wine evaporates, about 30 seconds. Stir in the heated seafood stock, making sure contents of the pot move freely. Turn off Saute function.
5. 5 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
6. 6 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add shrimp, peas, and reserved green onion tops. Close the lid and allow the shrimp to cook using the Keep Warm function, about 7 minutes. Open lid and check to see if shrimp are done.
7. 7 Add grated Parmesan cheese and remaining 1 tablespoon butter, stirring until butter is melted. Serve with fresh parsley and lemon wedges.

By Bibi

Ingredients

• ✓ pea
• olive oil
• onion
• garlic
• green bean
• zucchini
• vegetable broth
• rosemary
• great northern bean
• ditalini pasta
• parsley
• parmesan cheese
• salt
• black pepper
• olive oil

Instructions

1. 1 Heat 2 tablespoons olive oil in a heavy-bottomed pot over medium-high heat; cook and stir onion and garlic until onion is translucent, about 10 minutes. Add green beans, peas, and zucchini; toss to coat vegetables with oil.
2. 2 Slowly stream vegetable broth into vegetable mixture; bring to a simmer over medium heat. Stir in rosemary and great Northern beans and bring back to a simmer, about 5 minutes. Add ditalini pasta and simmer soup until pasta is tender but firm to the bite and soup has thickened, 10 to 15 minutes. Remove from heat; stir in parsley.
3. 3 Ladle soup into serving bowls and top each serving with 1 heaping tablespoon Parmesan cheese; season with salt and black pepper. Garnish soup with a drizzle of extra-virgin olive oil.

By Melanie C.

Ingredients

• ✓ pea
• egg
• tuna
• oregano
• thyme
• olive oil
• artichoke heart
• pickle
• black olive
• green olive
• corn
• oil
• button mushroom
• swiss cheese
• prosciutto cotto
• salt
• carrot
• long-grain rice
• water

Instructions

1. 1 Combine water, rice, carrot, peas, and salt in a saucepan. Bring to a boil; reduce heat and simmer until rice is tender but still firm to the bite, about 14 minutes. Drain excess water; let cool, 10 to 15 minutes.
2. 2 Mix prosciutto cotto, Swiss cheese, button mushrooms, corn, green olives, black olives, pickle, artichoke hearts, olive oil, thyme, and oregano together in a large bowl. Stir in cooled rice mixture. Fold tuna into the salad.
3. 3 Divide salad among 4 serving plates; garnish with hard-boiled eggs. Chill before serving, at least 30 minutes.

By Buckwheat Queen

Ingredients

• ✓ pea
• parmigiano-reggiano cheese
• bread crumb
• olive oil
• onion
• tomato puree
• vegetable broth
• basil
• oregano
• thyme
• garlic
• black pepper
• red pepper flakes
• short-grain white rice
• water
• provolone cheese

Instructions

1. 1 Mix Parmigiano-Reggiano cheese and bread crumbs together in a bowl; set aside.
2. 2 Heat olive oil in a Dutch oven over medium heat. Add onion and sauté until tender and translucent, about 8 minutes. Add tomato purée, vegetable broth, peas, basil, oregano, thyme, garlic, pepper, and red pepper flakes. Stir, bring to a simmer, and cook for 5 minutes. Add rice and mix well. Cover and simmer, adding a bit of water if necessary to keep rice from sticking to the bottom, until tender, about 18 minutes.
3. 3 While the rice is cooking, preheat the oven to 375 degrees F (190 degrees C).
4. 4 Remove the Dutch oven from the stove and gently stir in provolone cheese. Sprinkle reserved bread crumb mixture on top.
5. 5 Bake in the preheated oven until bubbly and browned on top, about 15 minutes.

By Buckwheat Queen

Ingredients

• ✓ pea
• water
• bay leaf
• tomato
• yukon gold potato
• white wine
• vegetable broth
• garlic
• thai chile pepper
• celery
• carrot
• onion
• olive oil
• veal stew meat
• black pepper
• paprika
• cornstarch

Instructions

1. 1 Mix together cornstarch, paprika, and pepper in a large bowl. Pat veal chunks dry and toss them with seasoned cornstarch to coat. Transfer coated veal chunks to a plate and set aside leftover seasoned cornstarch.
2. 2 Heat olive oil in a Dutch oven over medium-high heat. Add veal pieces to the pot, one by one, and cook until browned on all sides. Reduce heat slightly and add onion, carrot, celery, and chile pepper; cook until fragrant, stirring often, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
3. 3 Pour in broth and wine. Deglaze the pot using a wooden spoon to scrape any browned bits off the bottom. Add potatoes, tomatoes, peas, and bay leaf. Stir and cover.
4. 4 Bring to a boil, reduce heat, and simmer until veal is fork-tender, potatoes are cooked, and liquid has thickened, about 1 hour. Add some water from time to time to keep stew from burning, but don't let it get soupy. Add leftover seasoned cornstarch if stew needs thickening at the end.

By Buckwheat Queen

Ingredients

• ✓ pea
• red pepper flakes
• grape tomato
• black pepper
• salt
• parmesan cheese
• heavy cream
• lemon juice
• vegetable broth
• red bell pepper
• carrot
• yellow squash
• zucchini
• broccoli floret
• garlic
• shallot
• gnocchi
• olive oil
• olive oil
• butter

Instructions

1. 1 Melt butter with infused oils in a large skillet over medium-high heat. Add gnocchi; stir frequently until golden, about 3 minutes. Add shallot and garlic; cook and stir until fragrant, 1 to 2 minutes.
2. 2 Add broccoli, zucchini, yellow squash, peas, carrots, and bell pepper; cook until tender, 2 to 3 minutes. Slowly stir in broth and 1 tablespoon lemon juice; cook until heated through, about 5 minutes. Slowly stir in cream and ½ cup Parmesan cheese to combine; stir in remaining ½ tablespoon lemon juice and cook until just heated through and cheese melts, about 3 minutes. Season with salt and black pepper.
3. 3 Garnish servings with tomatoes, pepper flakes, and Parmesan.

By thedailygourmet

Ingredients

• ✓ pea
• breast milk

Instructions

1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add peas, cover, and steam until tender, about 15 minutes.
2. 2 Place peas and breast milk in a blender or food processor; puree until creamy. Strain mixture through a fine-mesh sieve to remove any lumps.
3. 3 Spread pea mixture into an ice cube tray; cover with plastic wrap and freeze until solid, 2 to 3 hours. Transfer frozen cubes to a resealable plastic bag and store in the freezer.
4. 4 To serve, heat cubes in the microwave for about 30 seconds until warm but not hot. Stir thoroughly.

By Brenda Michelle Ratliff

Ingredients

• ✓ pea
• mushroom
• hot pepper sauce

Instructions

1. 1 In a serving bowl, stir together the drained peas and mushrooms. Season to taste with hot pepper sauce.

By AROEL

Ingredients

• ✓ pea
• cheddar cheese
• sweet onion
• sugar
• salad dressing

Instructions

1. 1 In a medium serving bowl, mix together the peas, Cheddar cheese and onion. Stir in the sugar and creamy salad dressing. Chill for at least 1 hour before serving.

By Tresa Raymer

Ingredients

• ✓ pea
• cheddar cheese
• red delicious apple
• sugar
• mayonnaise

Instructions

1. 1 Combine peas, cheese, apples, sugar, and mayonnaise in a bowl. Fold together gently to mix and dissolve sugar. Chill for at least 30 minutes before serving.

By Deena

Ingredients

• ✓ pea
• macaroni and cheese mix
• cream of mushroom soup
• tuna

Instructions

1. 1 Prepare macaroni and cheese mix according to package directions. Stir in the cream of mushroom soup, tuna and peas. Mix well, and heat until bubbly.

By Tresa Raymer

Ingredients

• ✓ pea
• beet
• red onion
• vegan mayonnaise
• onion powder

Instructions

1. 1 Dice or julienne pickled beets. Toss with peas and onion in a bowl.
2. 2 Combine vegan mayonnaise and onion powder in a separate bowl. Stir into beet mixture.
3. 3 Chill to let flavors blend, about 1 hour. Serve.

By Denise Rutledge

Ingredients

• ✓ pea
• shrimp
• red onion
• ranch dressing
• boston lettuce

Instructions

1. 1 Place frozen shrimp and peas in a colander; rinse under cool water until thawed. Drain completely.
2. 2 Combine shrimp, peas, red onion, and ranch dressing in a bowl; toss to coat.
3. 3 Arrange lettuce onto 4 plates; top with shrimp mixture.

By Crystal

Ingredients

• ✓ pea
• cream of chicken soup
• cream of mushroom soup
• water
• chicken breast

Instructions

1. 1 Combine cream of chicken soup, cream of mushroom soup, and water in a large pot or saucepan over medium-low heat. Add chicken and cook, stirring, until heated through. Stir in peas, heat through, and serve over toast.

By Marie

Ingredients

• ✓ pea
• potato
• butter
• vegetable broth
• chicken broth
• salt
• parsley
• mint

Instructions

1. 1 Put peas in a bowl.
2. 2 Place potatoes in a pot and cover with lightly salted cold water. Bring to a boil; cook until crisp-tender, 1 to 2 minutes. Drain, pouring enough hot cooking liquid over peas to cover. Let peas stand 30 seconds, then drain and rinse peas under cold water.
3. 3 Melt butter in a large skillet over high heat. Add peas, potatoes, broth, and salt. Cook, stirring, until liquid reduces to a glaze, 5 to 7 minutes.
4. 4 Stir in parsley and mint.

By ChefBillT

Ingredients

• ✓ pea
• beet
• bacon
• red swiss chard
• feta cheese

Instructions

1. 1 Place the beets into a saucepan with enough water to cover by 1 inch; bring to a boil. Reduce heat to medium-low, cover, and simmer until the beets are easily pierced with a fork, about 30 minutes.
2. 2 Meanwhile, cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes; transfer the bacon to a paper towel-lined plate to drain, reserving the bacon drippings in the skillet. Roughly chop the bacon and set aside.
3. 3 Add the drained beets and red Swiss chard to the reserved bacon drippings; cover the skillet, place over medium heat, and cook until the chard is tender, 3 to 5 minutes. Stir the chopped bacon and frozen peas into the beet mixture; continue cooking until the peas are cooked through, about 5 minutes. Sprinkle the feta cheese over the mixture; stir. Serve hot.

By BETHS387

Ingredients

• ✓ pea
• chicken flavored ramen noodle
• water
• carrot
• egg
• mayonnaise

Instructions

1. 1 Break up noodles and place in a microwave safe bowl. Add water and frozen veggie mix. Microwave on high 7 minutes.
2. 2 Meanwhile whisk egg, mayonnaise, and season packet from the instant ramen together in a large bowl.
3. 3 Temper egg mixture by ladling 1/4 cup of the boiling water from the noodles, whisking until combined. Ladle another 1/4 cup of the boiling water whisking until egg is "cooked" and completely incorporated.
4. 4 Add remaining liquid and the noodles. Let sit until the noodles have absorbed the majority of the liquid, about 3 minutes.
5. 5 Ladle into 2 serving bowls and serve immediately.

By Soup Loving Nicole

Ingredients

• ✓ pea
• smoked sausage
• corn
• chili sauce
• onion
• basil
• black pepper
• cheddar cheese

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Bring a pot of water to boil; cook peas in the boiling water until cooked through, about 5 minutes. Drain.
3. 3 Mix peas, sausage, corn, chili sauce, onion, basil, black pepper, and 1 3/4 cup Cheddar cheese together in a 3-quart casserole dish.
4. 4 Bake in the preheated oven until casserole is bubbling, 30 to 40 minutes. Sprinkle remaining 1/4 cup Cheddar cheese over casserole and bake until cheese is melted, about 5 more minutes.

By Mary Ann

Ingredients

• ✓ pea
• linguine pasta
• bacon
• garlic
• milk
• cream cheese
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes, adding peas in the last minute of cooking. Drain and keep warm in a bowl.
2. 2 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to paper towels, reserving 1 tablespoon of drippings in the skillet.
3. 3 Add garlic to the skillet; saute for 1 minute. Reduce heat to low and stir in milk and cream cheese until blended.
4. 4 Crumble bacon and add to the linguine along with sauce and Parmesan cheese; stir to coat.

By Allrecipes Magazine