List all recipes for: Peas 
Minted Peas and Rice with Feta
1 1/4 cups reduced-sodium chicken broth
3/4 cup instant brown rice
1 1/2 cups frozen peas (6 ounces) (fresh is even better when peas are in season)
3/4 cup sliced scallions
1/4 cup finely crumbled feta cheese
1/4 cup sliced fresh mint
Freshly ground pepper to taste
Bring broth to a boil in a large saucepan over high heat. Add rice and bring to a simmer; cover, reduce heat to medium-low and cook for 4 minutes. Stir in peas and return to a simmer over high heat. Cover, reduce heat to medium-low and continue to cook until the peas are hot and the rice has absorbed most of the liquid, about 6 minutes. Remove from heat and stir in scallions, feta, mint and pepper. Cover and let stand until the liquid is absorbed, 3 to 5 minutes.
Sauteed Asparagus and Peas
Use this as a side dish or add it to 8 ounces cooked fettuccine and some grated parmesan cheese.
2 tablespoons butter
1 ½ pounds asparagus, cut diagonally into 1 ½ inch lengths
1 cup shelled peas
Salt and pepper
½ teaspoon grated lemon zest
2 teaspoons fresh lemon juice.
Melt butter in a 12 inch skillet. Add asparagus and cook, stirring occasionally until bright green and slightly softened, about 5 minutes. Add peas and cook, stirring occasionally until both peas and asparagus and barely done, about 5 minutes. Season with salt, pepper, zest and lemon juice.
Snow Peas with Lemon Vinaigrette
Wash and stem peas. Sometimes there is a string just like a green bean. Steam over simmering water for about 8 minutes or until tender-crisp. Immediately plunge in ice water to stop the cooking, cool completely. Drain well and dry in a dishtowel to remove most of the water.
Meanwhile prepare the vinaigrette. Finely mince 2 cloves of garlic by hand or in a blender. Add juice of one lemon and salt and pepper. Whisk in (or blend) ¼ cup olive oil. Taste to make sure it is nice a lemony but not too tart. Add a tablespoon more oil if needed. You want this to be very light and refreshing.
Pour vinaigrette over peas in a bowl, mix a bit and let sit at room temperature for a couple of hours. You can add some thinly sliced onion, shallot or scallions too. This keeps well for a few days in the fridge. It’s good on it’s own as a salad or with lettuce. I used it in a chef’s salad and it was excellent. Keep any extra vinaigrette, covered in the fridge for later use.
