Source: Food.com
By PaulaG

Ingredients:
1 cup water
2 cups green peas (fresh or frozen)
1 teaspoon vegetable oil
4 large mushrooms , sliced
3 green onions , chopped
1 tablespoon low sodium soy sauce

Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins

Directions:
1. In a saucepan, bring water to a boil, add peas and.
2. cook 5 minutes or until just tender.
3. Drain thoroughly.
4. While peas are cooking, heat oil in a non-stick skillet and saute mushrooms and green onions until tender.
5. Combine with peas and toss with soy sauce.
6. Serve immediately.

Servings: 4

Source: Food.com
By Debbwl

Ingredients:
1 lb snow peas , trimmed
2 1/2 cups tiny peas, fresh or 10 ounces frozen peas
2 tablespoons butter
1 -2 tablespoon fresh chives or 1 -2 tablespoon mint , chopped
salt and pepper

Prep Time: 5 mins
Cook Time: 2 mins
Total Time: 7 mins

Directions:
1. Blanch peas in boiling salt water for no more than 1 minute. Drain and rinse under cold water.
2. Melt butter in large skillet. Add peas; season to taste with salt and pepper. Stir over medium-high heat until hot about 1 to 2 minutes. Do Not over cook.
3. Put in serving bowl and sprinkle with either chives or mint.

Servings: 8

Source: Food.com
By nitko

Ingredients:
500 g arborio rice
350 g fresh green peas
100 g butter
60 g onions
30 g fresh parsley leaves
30 g salt
1/8 teaspoon pepper

Prep Time: 5 mins
Cook Time: 45 mins
Total Time: 50 mins

Directions:
1. Sauté finely minced onion on butter and when transparent add green peas and parsley leaves (it will be even better if you use baby onions).
2. Add some water and cook until green peas are almost soft (skip this if you use canned green peas, just sauté onion a bit). At the moment peas are soft; all liquid must evaporate, but be careful not to burn green peas.
3. Add some more butter and whole rice. Sauté it until rice become greasy with butter, than add water, salt and pepper. Usual measure of the manufacturer for cooking rice is 1:3 (rice: water), so do it as they say.
4. Cook rice stirring occasionally until rice is done.
5. Put rice in casserole pot (greased with some butter) and put it in preheated oven (180°C) for 15 minutes. Serve hot.

Servings: 5

Source: Food.com
By nitko


Ingredients:
500 g green peas (fresh)
150 g onions (spring or green onion)
100 g carrots (or one medium carrot)
100 g bacon (dried, smoked pancetta)
5 g fresh parsley leaves
5 g celery leaves
50 g butter
1 tablespoon flour (all purpose)
1 liter beef stock
50 g sour cream
1/8 teaspoon thyme
1 teaspoon chives (minced)
5 g salt
3 g pepper

Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 1 hr

Directions:
1. Clean the green peas and put it into hot water for 5 minutes. Grate of slice carrot and sauté on butter; after a while, mince onion and sauté both on butter until onion is translucent.
2. Add finely sliced pancetta and sauté not more than 5 minutes. Add flour and fry about 2 minutes, than add cold water and make creamy liquid (like sauce veloute).
3. Cut green parts of spring onion, mince parsley and celery leaves and add into pot. Add green pea and about 1 liter of beef stock. Add salt and pepper.
4. Cook until green peas are soft. When soft, remove green pea and blend it into puree (leave 1/6 of peas untouched). You can blend it with stick blender so you do not have to remove geen pea. Add thyme and cook 15 minutes.
5. At the end add sour cream and minced chive. Serve with croutons.

Servings: 5

Source: Adapted from Food.com
By Chef Dudo

Ingredients:
1 head green cabbage
1 1/4 cups frozen peas
2 tablespoons oil
2 teaspoons whole cumin seeds
2 bay leaves
1/4 teaspoon ground turmeric
1/4 teaspoon cayenne pepper
1 fresh hot chili pepper , finely chopped
3/4 teaspoon salt
3/4 teaspoon agave syrup
1 teaspoon garam masala

Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins

Directions:
1. Core the cabbage and slice into fine long shreds.
2. Preheat the oil over medium-high heat in a large heavy skillet.
3. When hot add the cumin seeds and bay leaves, cooking for just a few seconds.
4. Add the cabbage and peas, stirring to mix well.
5. Add the turmeric and cayenne, mixing well.
6. Cover and reduce heat to a simmer and cook for 5 minutes, or until vegetables are crisp-tender Add the chili, salt and agave syrup, stir to mix.
7. Cover and cook an additional 2 minutes.
8. Remove from heat, add the garam masala, stir gently to mix and serve.

Servings: 4

Source: allrecipes.com
By: cookink8e 

Ingredients:
1 cup frozen peas
3 tablespoons grated Parmesan cheese
2 cloves garlic, minced
1 teaspoon lemon juice
1/2 cup chopped fresh basil
ground black pepper to taste
2 tablespoons extra-virgin olive oil

Prep Time: 10 mins
Cook Time: 5 mins
Total Time: 15 mins

Directions:
1. Bring a small saucepan of water to a boil; add the peas and cook until softened. Drain.
2. Blend the peas, Parmesan cheese, garlic, lemon juice, basil, and pepper in a blender; while the it blends, stream the olive oil into the mixture.

Servings: 16

Source: allrecipes.com
By: Barbara Kopfmann 

Ingredients:
1 (16 ounce) package frozen peas, thawed
1 (8 ounce) can sliced water chestnuts, drained
1/4 cup diced radishes
1/2 cup diced sweet red pepper
1/3 cup diced red onion
1/3 cup reduced-fat mayonnaise
1 teaspoon dill weed
1/2 teaspoon garlic salt
1/2 teaspoon poppy seeds

Prep Time: 15 mins
Total Time: 15 mins

Directions:
In a large serving bowl, combine the peas, water chestnuts, radishes, red pepper and onion. In a small bowl, combine the remaining ingredients. Pour over vegetables and toss gently to coat. Cover and refrigerate until serving.

Servings: 6