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You'll be surprised how easy it is to make this creamy tomato sauce that is so popular in Italian restaurants. If you prefer, replace the cheese tortellini with mushroom- or meat-filled pasta of any shape.
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This soup uses both quick-cooking split peas and dry whole peas, which require an overnight soak. A delicious combination of seasonings, salt pork, and vegetables round out this satisfying creation.
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Make pattypan squash as fast as you can, with flash-sautéed ramps and sugar snap peas, then finish it off with a tangle of fresh pea tendrils and a handful of toasted walnuts.
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You'll never look at peas the same way again. Peas combine with sauteed garlic and onions, and then simmer with a bit of chicken stock until tender.
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Years ago a friend gave me her black-eyed pea recipe that was not your usual black-eyed peas. She called them Cottoneyed Peas. It was a spicy and warm welcome into the New Year. I now get requests for it all the time. You can make it as spicy as you like or, if you don't like spicy, use the peas without jalapeno.
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Have an abundance of tomatoes in your garden? Make your own delicious tomato juice, a homemade V-8.
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Snow peas are lightly seasoned with Italian seasoning and a splash of lemon juice to highlight their natural sweetness.
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Shallots and a little thyme are sprinkled over irresistible sugar snap peas!
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To give this Moroccan stew flavor without much fat, chef Joël Robuchon simmers it in a spiced broth. Artichoke hearts add a lovely spring flavor; they're also one of the best vegetable sources of antioxidants.
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A tasty meatloaf made of your choice of lamb or beef is served with mashed potatoes flavored with green onions and fresh peas for a colorful meal perfect for springtime.
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Get Summer Garden Pasta Recipe from Food Network