Stirred into a creamy risotto or steamed and sprinkled with fresh mint, peas make a perfect Easter dinner side dish. Browse our many pea recipes for simple, delicious sides that will cozy up well with your Easter dinner main course.
For a light and springy pasta dinner, try this pea, basil and Parmesan pesto, then top things off with strips of salty prosciutto.
For classic risotto, the rice is cooked slowly, allowing the outside to become soft, while the inside remains firm. In our shortcut version of this recipe, the rice is uniformly tender and the risotto's texture is less creamy.
This quick nutritious side dish recipe is low in fat, high in fiber. Jerusalem artichokes (also called "sunchokes") aren't really artichokes; they're the root of the sunflower. Eat them raw or lightly cooked.
In this recipe, fresh mint and lemon peel tossed with peas make a refreshing side dish.
Apple cider accents the sweet taste of peas in this simple recipe.
For a vibrant, vegetarian appetizer, top baguette slices with soft cheeses and a mint-pea spread.
Carrots, celery, and onions really up the nutritional ante of this filling pea soup. Always sort through dried peas and beans carefully before cooking and discard any small stones.
Serve this creamy vegetable soup recipe as an appetizer or side dish.
One to two tablespoons of snipped fresh chives, in addition to or instead of the parsley, is a flavorful option for this quick-to-make side dish recipe.
Prepared in less than 30 minutes, this minty side dish has only four ingredients.
Creamy Parmesan cheese sauce, tossed with fettuccine, is updated for this side-dish recipe by adding lemon peel and peas.
No more boil-and-eat packets: Knowing how to prepare Mexican rice from scratch requires a few added steps but pays off with more flavor and far less sodium. Mexican rice (also known as Spanish rice in the U.S., though it's not at all native to Spain) is a popular side dish, often served alongside refried beans, at Mexican-American restaurants.
Everyone should learn how to make chicken Alfredo. Why? It's a classic Italian recipe, its creamy richness is irresistible, and even the picky eaters in your family (you know, the ones who are in the phase of only eating "white" food?) will love it. In fact, that's sort of how Alfredo sauce was invented: Italian chef Alfredo di Lelio created the sauce to appeal to his pregnant wife who had lost her appetite for most foods. It soon became a top seller at his restaurant, Alfredo alla Scrofa. The restaurant, located in Rome, is still doing business today, and still serves their signature Alfredo sauce over chicken and pasta.