In a food processor, combine a bag of thawed frozen peas, a handful each of mint leaves and grated Parmigiano-Reggiano cheese, a garlic clove or two, and generous grindings of black pepper. With the machine on, add olive oil through the feed tube until the pesto is smooth, combined and thickened to the desired consistency. Thin with lemon juice, if needed. (Try this as a crostini spread topped with ricotta and chopped fresh herbs or fried prosciutto.)
Fry cubes of paneer (or firm tofu) in vegetable oil until browned; drain on paper towels. In a large pot, sauté a generous pinch of cumin seed and a palmful of garam masala or curry powder until fragrant, then add a chopped onion and cook until the onion is softened and infused with the spices. Add a can of chopped tomatoes, 2 to 3 canfuls of water and bring to a simmer. Add the paneer back to the pot, simmer for a few minutes, then add a bag of frozen peas. Cook until thickened and heated through, at least 15 minutes. Serve over rice and sprinkle with chopped cilantro.
Line a dutch oven with lettuce leaves, top with a layer of frozen peas no more than an inch deep and sprinkle with a generous pinch of sugar, season with salt and pepper and dot with butter; repeat with more layers of lettuce and seasoned peas, ending with a layer of lettuce. Cook over low heat until the peas are heated through and the lettuce is wilted, adding water to the pan as needed. Stir together before serving, seasoning with more salt, pepper, and butter to taste.
Cook orecchiette until al dente; drain, reserving a cupful of cooking water. Cook bacon in a large skillet; drain and crumble the bacon, reserving a few spoonfuls of fat in the pan. Add a handful of chopped onion to the skillet and cook until softened, then add a cupful of frozen peas and cook until heated through. Stir in the pasta, then sprinkle with the crumbled bacon, a few handfuls each of grated Parmigiano-Reggiano cheese and chopped leafy herbs, such as parsley and chives. Stir to combine, adding some reserved pasta cooking water to loosen, as needed.
Combine frozen peas with a splash or two of water in a microwave-safe bowl and microwave until heated through. Stir in diced tomatoes, a thinly sliced scallion, a generous handful of chopped parsley, and season with olive oil, lemon juice or white wine vinegar, salt and pepper to taste.
Soften a few tablespoons of butter in the microwave, then stir in some lemon juice, grated lemon zest, and chopped tarragon, and season with salt and pepper. Prepare couscous according to package directions, adding a cupful of frozen peas. Before fluffing the couscous and peas, add the seasoned butter, then fluff with a fork to combine. Cover and let sit a few minutes more.
Combine equal parts mashed potatoes and peas; season with olive oil, salt, and coarsely ground fresh black pepper.
Melt a knob of butter in a saucepan, then add a chopped onion and cook until softened. Add a bag of frozen peas and enough chicken broth to cover by about 1/2 inch. Bring to a boil and cook until slightly reduced. Use an immersion blender to puree the soup. Add a generous handful of finely chopped leafy herbs, such as dill or chives, and finish with a splash of heavy cream or a generous spoonful of sour cream.
Saute thinly sliced scallion whites in butter, then stir in frozen peas and deglaze with white wine, using just enough so that the peas are steamed through. Turn off the heat, then stir in a generous pat of butter and season generously with freshly ground black pepper.
Heat a few tablespoons of olive oil in a dutch oven, then add a chopped onion and a few minced garlic cloves and cook until the onion is softened. Add a thinly sliced cured chorizo sausage and cook until heated through and the onions are tinted orange. Add a can of chopped tomatoes and a generous pinch of smoked paprika; bring to a boil and then simmer for 10 minutes. Add a bag of frozen peas and cook until the peas are heated through. Bring the stew back to a simmer, then use a spoon to carve 4 to 6 wells on the surface. Crack an egg into each well, then cover and cook until the egg whites are set. Serve with crusty bread.
(Credit: All, Yossy Arefi)
Economy-size bags of frozen peas are the station wagons of the frozen vegetable aisle: They're dependable and efficient, in that they're always ready to go when your pantry-pulled supper needs something green, and they're done cooking in 2 to 3 minutes, tops. Here are 10 recipes that will leave you asking for "more peas, please!"