Type what you have

Ingredients

• ✓ sweet pea
• cannellini bean
• butter
• parmesan cheese
• black pepper

Instructions

1. 1 Empty sweet peas and cannellini beans into a saucepan; cook and stir over medium-high heat until heated through and 1/3 of the liquid has evaporated, about 10 minutes. Stir butter into pea mixture until melted, 2 to 3 minutes. Reduce heat to medium.
2. 2 Stir Parmesan cheese and black pepper into pea mixture. Cook, stirring occasionally, until creamy and thickened, 5 to 10 minutes.

By ohevshalomel

Ingredients

• ✓ sweet pea
• pasta
• spinach
• basil
• parmesan cheese
• olive oil
• walnut
• garlic
• salt
• black pepper
• tomato

Instructions

1. 1 Cook pasta according to package directions.
2. 2 Meanwhile, place peas, spinach, basil, Parmesan, olive oil, walnuts, garlic and salt and pepper in a blender or food processor.
3. 3 Two minutes before pasta is done, ladle out 1/2 cup hot pasta cooking water and add to blender. Pulse until smooth, scraping sides and adding additional pasta water by the tablespoon, if needed.
4. 4 When pasta is done, drain lightly and return to pot. Add sauce and toss to coat. Season to taste with salt and pepper. Serve immediately with additional Parmesan cheese and tomatoes, if desired.

By Del Monte

Ingredients

• ✓ sweet pea
• egg
• cheddar cheese
• mayonnaise
• onion
• salt
• black pepper

Instructions

1. 1 Mix sweet peas, hard-cooked eggs, Cheddar cheese cubes, mayonnaise, and onion together in a bowl until ingredients are coated in mayonnaise; season with salt and pepper.
2. 2 Enjoy!

By JessyTastic

Ingredients

• ✓ sweet pea
• lasagna noodle
• shrimp
• olive oil
• onion
• red bell pepper
• yellow bell pepper
• garlic
• basil pesto
• kosher salt
• black pepper
• parmesan cheese

Instructions

1. 1 Bring 12 cups of salted water to a boil in a pot over medium-high heat. Add pasta and cook for 12 minutes, adding shrimp and peas to water during final 2 minutes of cook time. Drain pasta mixture, reserving 1/2 cup cooking water in a glass measuring cup. Return pasta mixture to pot.
2. 2 Meanwhile, heat oil in a small skillet over medium-high heat. Add onion and bell peppers and cook, stirring often, until softened, 6 to 8 minutes. Add garlic and cook, stirring constantly, for 1 minute.
3. 3 Add onion mixture, pesto, salt, and pepper to the pasta mixture; stir to combine. Cook over low heat, stirring in reserved cooking water as needed, 1/4 cup at a time, until desired consistency is reached and mixture is heated through. Serve immediately sprinkled with Parmesan cheese.

By Pam Lolley

Ingredients

• ✓ sweet pea
• butter
• vegetable oil
• onion
• spinach
• lemon juice
• thyme
• chicken broth
• heavy cream
• sour cream
• greek yogurt
• garlic crouton

Instructions

1. 1 Melt butter in a medium saucepan over medium-low heat. Cook onion about 10 minutes or until lightly browned and soft, stirring frequently.
2. 2 Blend onion, peas, spinach, lemon juice, thyme and 2 cups chicken broth in a blender or food processor until very smooth. Return to same saucepan. Stir in remaining broth. Gently heat about 5 minutes, stirring occasionally.
3. 3 Stir in cream, if desired. Heat over low heat about 1 minute. DO NOT BOIL. Garnish with garlic croutons, if desired.

By Del Monte

Ingredients

• ✓ sweet pea
• cheddar cheese
• red onion
• mayonnaise
• sugar
• salt
• black pepper

Instructions

1. 1 Grate Cheddar cheese into a bowl and refrigerate while draining peas and dicing onion to keep cheese shreds from sticking together.
2. 2 Mix cheese, peas, onion, mayonnaise, sugar, salt, and pepper together in a bowl.
3. 3 Cover bowl with plastic wrap and refrigerate 1 hour to overnight.

By HOLLY9000

Ingredients

• ✓ sweet pea
• green bean
• kidney bean
• wax bean
• corn kernel
• celery
• onion
• cucumber
• green bell pepper
• white vinegar
• sugar
• vegetable oil
• salt

Instructions

1. 1 Mix green beans, kidney beans, wax beans, corn, sweet peas, celery, onion, cucumber, and green bell pepper together in a bowl.
2. 2 Stir vinegar, sugar, vegetable oil, and salt together in a saucepan; bring to a boil until sugar is dissolved, about 5 minutes. Set aside to cool.
3. 3 Pour vinegar mixture over bean mixture; marinate in the refrigerator for at least 2 hours or overnight. Drain salad of extra marinade before serving.

By ChristinaAB

Ingredients

• ✓ sweet pea
• sweet potato
• margarine
• black pepper
• canola oil
• veggie ground round
• green pepper
• garlic
• flour
• vegetable broth
• whole kernel corn
• carrot

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 In pot of boiling water, cook potatoes for about 15 minutes or until tender.
3. 3 Drain well and return to pot. Add margarine and half of the fresh ground pepper and mash until smooth; set aside.
4. 4 In a non-stick skillet, heat oil over medium heat. Cook ground round, green pepper and garlic, stirring for 5 minutes.
5. 5 Stir in flour and cook, stirring, for 1 minute.
6. 6 Add stock to skillet; bring to a boil.
7. 7 Add peas, corn, carrots, and remaining ground pepper.
8. 8 Spread mixture into 8-inch (2 L) square baking dish. Spread mashed potato over top.
9. 9 Bake in the preheated oven for about 15 minutes or until bubbly around edges.

By Yves Veggie Cuisine

Ingredients

• ✓ sweet pea
• vegetable oil
• potato
• processed cheese
• tomato
• green chile pepper
• corn
• flour tortilla

Instructions

1. 1 Heat oil in a large, heavy skillet over medium heat. Cook the shredded potatoes until golden brown on both sides. In a small bowl combine the melted processed cheese with the diced tomatoes with chiles.
2. 2 Stir in half of the peas and half of the corn, and mash them into the hash browns. When well combined, add the remaining peas and corn; continue mashing to combine. Stir in about 1 cup of the cheese and tomato mixture and mix well. Cook for 10 minutes, or until heated through.
3. 3 Spoon the potato mixture into the tortillas and roll like a burrito. Smother with cheese/tomato mixture.

By Teresa Woodward Plowman

Ingredients

• ✓ sweet pea
• butternut squash
• water
• salt
• evaporated milk
• butter
• corn
• cheddar cheese
• basmati rice

Instructions

1. 1 Place squash in a large pot and add enough water to cover; season with salt. Bring water to a boil and cook until squash is tender, about 20 minutes. Drain squash and return to pot.
2. 2 Mash squash with a potato masher; add evaporated milk, butter, and salt and beat with an electric mixer until smooth and creamy. Stir corn, peas, and Cheddar cheese into squash mixture; cook and stir over medium-low heat until cheese is melted, about 10 minutes. Serve squash mixture over rice.

By Holly

Ingredients

• ✓ sweet pea
• cooking spray
• macaroni and cheese dinner mix
• butter
• milk
• cream of chicken soup
• tuna
• cheddar cheese
• fried onion

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with nonstick spray.
2. 2 Bring 6 cups water to a boil in a medium saucepan. Stir in macaroni from the box and cook for 7 minutes. Drain macaroni, then rinse under cold water and drain again. Set cheese sauce packet aside.
3. 3 Melt butter in the same saucepan over medium heat. Add milk and cheese sauce packet; mix well. Stir in condensed soup and cook until heated through, about 3 minutes.
4. 4 Combine drained macaroni, peas, and tuna in a bowl. Fold in the cheesy soup mixture. Pour mixture into the prepared baking dish.
5. 5 Bake in the preheated oven for 30 minutes. Sprinkle with Cheddar cheese, then sprinkle French-fried onions over top. Bake until onions are brown and cheese is melted, another 5 minutes.

By Nancy D'Olivo Graham

Ingredients

• ✓ sweet pea
• edamame
• sweet corn
• black bean
• red onion
• olive oil
• red wine vinegar
• salt
• parsley
• black pepper
• basil
• garlic powder

Instructions

1. 1 Mix edamame, corn, peas, black beans, and red onion in a large bowl.
2. 2 Stir olive oil, vinegar, salt, parsley, black pepper, basil, and garlic powder into edamame mixture.
3. 3 Chill in the refrigerator at least 30 minutes before serving.

By Allison

Ingredients

• ✓ sweet pea
• potato
• carrot
• dill pickle
• onion
• bologna
• egg
• mayonnaise
• sour cream
• salt
• black pepper

Instructions

1. 1 Place potatoes and carrots into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain and rinse with cold water until cold. Dice potatoes and carrots.
2. 2 Combine potatoes, carrots, sweet peas, pickles, onion, bologna, and eggs together in a large bowl. Stir mayonnaise, sour cream, salt, and black pepper gently into potato mixture until well combined. Cover bowl with plastic wrap and refrigerate until cold, at least 30 minutes.

By petitchameau

Ingredients

• ✓ sweet pea
• vegetable oil
• garlic
• onion
• red pepper flake
• cumin
• curry powder
• chickpea
• spinach
• yogurt
• chicken broth
• salt
• pepper

Instructions

1. 1 Heat oil in a large saucepan over medium heat. Stir in garlic, onion, red pepper flakes, cumin, and curry powder, and cook until the onion has softened and turned translucent, about 5 minutes. Add the drained peas and mash well. Stir in garbanzo beans, spinach, yogurt, and chicken broth. Cook and stir until heated through, then season to taste with salt and pepper before serving.

By Kristin Turrell

Ingredients

• ✓ sweet pea
• olive oil
• ground pork
• onion
• garlic
• wax bean
• mushroom
• green bell pepper
• red bell pepper
• tomato sauce
• chili powder
• marjoram
• nutmeg
• salt

Instructions

1. 1 Heat olive oil in a large, deep skillet over medium heat. Cook and stir pork in hot oil until evenly browned and crumbly. Use a slotted spoon to remove pork to a plate, reserving juices in the skillet.
2. 2 Add onions and garlic to juices in the skillet and cook over medium heat, stirring occasionally, until tender. Mix in peas, beans, mushroom, and bell peppers. Cook and stir until vegetables are tender and heated through.
3. 3 Return pork to the skillet. Stir in tomato sauce; bring to a boil. Season with chili powder, marjoram, nutmeg, and salt. Reduce heat and simmer until chili thickens and flavors blend, about 45 minutes.

By TRIPSISTER

Ingredients

• ✓ sweet pea
• egg
• red bell pepper
• coconut milk
• glutinous sweet rice
• water
• tomato
• black pepper
• salt
• chorizo de bilbao
• olive
• chicken wing
• chicken thigh
• chicken leg
• paprika
• garlic
• onion
• olive oil

Instructions

1. 1 Heat olive oil in a skillet over medium-high heat. Saute onion and garlic until onion is translucent, about 5 minutes. Add paprika and mix well. Add chicken, sweet peas, olives, chorizo, salt, and pepper; mix thoroughly. Cover and cook until fragrant, about 5 minutes. Add tomatoes and cook until juices are released, about 5 minutes. Add water; cook until slightly reduced, about 5 minutes. Add sweet rice; mix well. Cover and cook until flavors blend, about 5 minutes.
2. 2 Pour coconut milk into the skillet and bring to a boil. Cook until slightly reduced, about 5 minutes. Add red bell pepper. Cover and cook until rice is tender and chicken is no longer pink near the bone, about 10 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Garnish with hard-boiled eggs.

By lola

Ingredients

• ✓ sweet pea
• black pepper
• salt
• saffron
• thyme
• parsley
• lemon pepper
• worcestershire sauce
• soy sauce
• chicken broth
• sweet corn
• white rice
• garlic
• onion
• red bell pepper
• celery
• carrot
• butter

Instructions

1. 1 Melt butter in a large saucepan over medium heat; cook and stir carrots, celery, red bell pepper, onion, and garlic until the vegetables begin to soften, about 5 minutes.
2. 2 Gently stir rice, corn, and peas into vegetables to combine. Pour chicken broth, soy sauce, and Worcestershire sauce into rice mixture. Season with lemon pepper, parsley, thyme, saffron, salt, and black pepper, bring to a boil, and reduce heat to low. Cover and simmer until rice is tender, about 20 minutes. Remove from heat and let pilaf stand covered until grains are separate, 10 to 15 more minutes.

By tooshay

Ingredients

• ✓ sweet pea
• parsley
• paprika
• panko bread crumb
• tuna
• cheddar cheese
• black pepper
• mustard
• lemon juice
• chicken stock
• milk
• all-purpose flour
• onion
• mushroom
• olive oil
• butter
• kosher salt
• egg noodle

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
2. 2 Bring a large pot of water to a boil. Add egg noodles and 3 teaspoons salt to the boiling water; cook until tender yet firm to the bite, about 6 minutes. Drain noodles. Return to pot and set aside.
3. 3 Heat 2 tablespoons butter and 1 tablespoon oil in a large skillet over medium-high heat. Add mushrooms and onion and cook until mushrooms are softened and onions are translucent, about 4 minutes. Add remaining butter; stir constantly until melted. Sprinkle flour over vegetable mixture and cook, stirring constantly, for 1 minute. Stir in milk and stock and bring to a simmer, stirring often. Simmer for 5 minutes. Stir in lemon juice, Dijon mustard, 1 teaspoon salt, and pepper.
4. 4 Add sauce mixture to reserved noodles. Stir in 1 cup Cheddar cheese, peas, and tuna. Pour mixture into the prepared baking dish and sprinkle remaining Cheddar cheese over the top.
5. 5 Stir together bread crumbs, remaining 2 teaspoons oil, remaining 1/4 teaspoon salt, and paprika in a small bowl. Sprinkle bread crumb mixture evenly over the casserole.
6. 6 Bake in the preheated oven until golden and bubbly, 25 to 30 minutes. Sprinkle with parsley and serve.

By Nicole McLaughlin