They can be eaten raw; whipped into a dip or sauce; or easily slipped into soups, salads and pasta, adding tiny pops of ...

This spring pasta dish from chef Cindy ... Chef Barry Tonkinson makes this recipe with frozen peas instead of the traditional dried marrowfat peas. This salad is a celebration of three different ...

Add the peas and water and bring to a boil. Reduce the heat to a simmer and cook until the peas are bright green and tender, ...

Barbara Rich, lead chef-instructor of Culinary Arts at the Institute of Culinary Education’s New York City campus and a ...

A quick homemade pesto using frozen peas as the base has all the flavour ... to rest – you’ll need to work in batches. Cook the pasta in a large pan of boiling salted water for 2–3 minutes ...

Tis (finally) the season for spring produce, and I have my sights set on the freshest peas at the ... bread and a green salad. "The vegetables get blanched along with the pasta, inspired by ...

This recipe is for Spring Salad with Asparagus, Green Peas, and Chickpeas from the food section of The Boston Globe.