Favorite Shelled Pea Sides — Summer Fest

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Food Stylist: Anne Disrude Prop Stylist: Pamela Duncan Silver

Photo by: Anna Williams

Anna Williams

Peas are good popped straight from the pod, but they're even better with a little TLC. Here at Food Network, FN Dish is lining up our top pea sides, each popping with a whole lot more than color. Sweet peas, garden peas, English peas, whatever you choose to call 'em — these babies are bright, light and in-season.

Your classic mashed potatoes are revisited in this Tyler Florence recipe for Smashed New Potatoes with Peas, Lemon and Pearl Onions, and serve as a solid side to a grilled steak.

Food Network Magazine's Creamy Spring Peas with Pancetta (pictured above) comes with three doses of peas: shelled English peas, sugar snap peas and snow peas. Spring Peas with Dates and Walnuts utilizes the same pea trilogy, but this time integrates a natural sweetness from the dried fruit.

It turns out Peas and Prosciutto work well together in this recipe by Giada De Laurentiis, which derives a rounded flavor from the cured meat.  Food Network Magazine's Risotto with Pesto and Peas is also a luxurious way to integrate the in-season veggie, with fresh mozzarella, grated Parmesan and diced ham.

Food Network Magazine's recipe for Pesto Orzo with Peas may call for the frozen stuff, but swap in fresh. Use store-bought pesto for an easy weeknight side, or even a main dish.

The moral of the story? Keep your shriveled frozen peas in the bag for the cold months. These days, peas are nothing but garden-fresh.

More pea recipes from friends and family:

Taste With the Eyes: Peas and Pasta with a Garlicky Yogurt Sauce and Smoky Walnuts

Weelicious: Peas and Pasta
Domesticate Me: Clean Out Fridge Frittata

The Heritage Cook: Pea, Potato and Bacon Salad with Lemon Vinaigrette

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