I love green peas. We generally get bags and bags of frozen peas, and any time we have a steak or some other simple entree that needs accompaniment, we simmer up the peas, maybe with some sauteed onions and tomatoes.
What else can be done with frozen peas? What about non-frozen peas?
A bag of frozen peas can be useful if you need an icepack in a hurry.
Pea Pesto is great on crostini or as a pasta sauce.
When I was a little kid, my mom used to make creamed peas on toast. Basic white sauce, peas, toast. Now, my mother couldn’t cook to save her life, and I haven’t had this since I was like 8, but I remember it being pretty good.
Or even muttar paneer, which is peas with fried paneer (a sort of farmer cheese, which you can purchase in any Indian market).
We toss them in fried rice, pasta, shepherd’s pie, stew, damn near anything. They are right handy little spheroids.
I love peas, too. I clipped a little pasta salad recipe called “P’s and Q’s” - cook tiny alphabet macaroni (the Q’s part), rinse and cool, toss with thawed frozen green peas, shredded gruyere cheese, and Italian dressing. (Add the cheese just before serving as it can get mushy.)…I also mix peas with corn, put them on top of mashed potatoes with butter, salt and pepper. It’s good alone, or can be a side to some kind of sausage. A kind of bangers and mash. Not very complex, but comfort food I’ve made for untold years.
I like this Cold Pea Salad. It’s always a hit at potlucks.
But don’t rinse the salt off the almonds like the recipe suggests. That’s just madness. Why waste the smoky goodness?
As a contrast, you can whomp up a warm pea salad with peas, mayo, crumbled bacon and diced green onions that will be a hit everywhere.
They’re good in soups, and salads, and pot pies. In fact, when we have pot pies, we have a cooked vegetable as a side dish, and more often than not it’s peas.
But our cat Archie wouldn’t eat them. No, sir.
They’re full of farm freshness and green pea-ness.
Put them in your carbonara! Soooo yummy.
I love peas too! And am loving this thread for all the great pea recipes, hope they keep coming!
A quantity is equal to itself. 
Just made this tortellini, (frozen) pea, and spinach soup tonight:
It’s very good – easy, tasty, light but filling, full of vegetables.
It is good. You can add a drained can of tuna or some shredded cooked chicken to make it more substantial.
A popular Japanese dish using fresh peas in the spring is mame-gohan, or pea rice. Very simple to make by adding some salt, sake and a small piece of kombu if you wish. The best made pea rice has the skin smooth and shiny (which the sake helps promote), and not shrunken and shriveled. This is a staple in Japanese bentos in the spring.
http://www3.nhk.or.jp/nhkworld/english/tv/kitchen/archives2011071801.html
A packet of frozen peas makes the best icepack for those sprains and bruises.
The French love to braise butter lettuce and peas together. It’s a very, very good dish and goes particularly well with roast chicken.
The recipe’s simple, too. Here’s Nigella Lawson’s super-easy verison.