Peas with Herbs

Peas with Herbs is a healthy, quick, and delicious side dish that’s ready in less than 10 minutes!

It’s a fresh take on the pea salad. You know the one that’s mayo-based and dotted with ham and cheddar cheese. But in this dish, the peas take center stage, and they own the spotlight.

Are you looking for simple side dishes to serve with meals like Air Fryer Chimichurri Salmon, Air Fryer Cedar Plank Salmon, or Smokehouse Beef? This Sugar Snap Peas recipe is so simple, it’ll go with everything!

I was given a copy of Garden to Table Cookbook, but all my opinions are my own.

We appreciate your support

Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.

Garden to Table Cookbook 

{affiliate link} Garden to Table Cookbook: A Guide to Preserving and Cooking What You Grow (Fox Chapel Publishing) Use Your Homegrown Produce in Over 100 Seasonal Recipes for Canning, Jams, Mains, Desserts and More

With sections on health and nutrition, growing your own food, and preserving the food, this is a great guide to read as well as a recipe book.

I get asked all the time about preserving and canning foods. This book is a great help. It even has a nice alphabetical chart that lists water bath canning, pressure canning, freezing, dehydrating, and storage tips and times.

With 137 healthy recipes organized by season for starters, main dishes, soups, salads, desserts, and more using the produce you grew, from greens, stews, and stir fry to pies, jams, dips, and more, you’re sure to find lots of great ideas!

Recipes include vegan, vegetarian, heart-healthy, and keto or low-carb options, so you can cook according to your health goals.

I’ve marked several to try soon, like Shrimp Salad, Chevre-stuffed squash blossoms, Mushroom and chevre crepes, and Lemon thyme cake.

Grow your own

Feed your family fresh, healthy produce that you’ve grown yourself! This book helps foster a healthy lifestyle for you and your children with less unhealthy fats, sugar, salt, and unnecessary chemicals.

When I was a kid we had a garden, and one of my favorite things in the garden was peas in the pod.

I would go out and pick the pods and eat the peas right there in the garden. As a kid!

To this day, I still love peas in the pod, and whenever I find them at the Farmer’s market, I grab them up.

So, when I saw this recipe for Herbed peas in the book, I knew I had to try it.

What kind of peas should I use?

This dish can be made with any peas, heck you could even use a bag of shelled frozen peas if you want.

My first recommendation would be to find stringless sugar snap peas. They have a great flavor, the whole pod is edible, and require little work before cooking.

Snow peas, or Chinese pea pods are also good. The entire pod is edible once the ends along with the tough strings that run along the seam or edges are removed. These are the flat pea pods with very small peas inside.

English peas, shelling peas, or garden peas are the kind that the pod isn’t edible; it’s too tough and fibrous. The peas inside the pods need to removed, or shelled, before eating. These will still work, and as you can see in some of the pictures, I have opened up the pods of some shelling peas in the dish. I had to buy some of these from the farmer’s market when I saw them!

Summer Salad

This pea side dish recipe is a fancy way of dressing up peas with little fuss.

You can serve it warm right after cooking, or cold from the fridge and have a great and easy summer salad!

How do you prepare peas in a pod?

I love peas, and have several recipes that you can try these legumes in: Air Fryer Sugar Snap Peas, Creamy skillet peas, and Sausage potatoes and snap peas.

The full printable recipe ingredients and instructions are available in the recipe card at the bottom of the post. You can find important tips and tricks in the post.

Prepare an ice-water bath in a large bowl.

In a medium saucepan, add the peas to boiling, salted water and cook 1-2 minutes, until the peas are tender-crisp. Strain the peas, and transfer them to the ice-water bath.

In your blender or food processor, combine the remaining ingredients except the lemon juice, and pulse for 30 seconds, until they’re finely minced.

Toss the peas with the pesto, and squeeze lemon juice on top prior to serving. Taste for salt.

Can this be made ahead?

Yes, this is a great side dish or salad to make ahead. It can be kept at room temperature for a few hours. And since there’s no mayo in this dish there’s no worry about the mayo spoiling your picnic!

It’s also great from the fridge. Keep it cold for up to a week. The herbs may darken a bit, but they’re still edible.

And don’t forget to grab your copy of {affiliate link} Garden to Table Cookbook.

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Peas with Herbs Recipe