Favorite Shelled Pea Sides — Summer Fest
![FoodNetwork_03_059.tif Creamy Spring Peas and Pancetta](http://food.fnr.sndimg.com/content/dam/images/food/fullset/2011/3/2/1/RX-FNM_040111-Easter-Sides-004_s4x3.jpg.rend.hgtvcom.616.462.suffix/1371595359787.jpeg)
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.
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.
![](http://cook.fnr.sndimg.com/content/dam/images/cook/fullset/2011/11/1/0/tu0111_taters1.jpg.rend.hgtvcom.616.462.suffix/1379114257067.jpeg)
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.
![FoodNetwork_02_040.tif Food Stylist: Anne Disrude
Prop Stylist: Pamela Duncan Silver](http://food.fnr.sndimg.com/content/dam/images/food/fullset/2011/3/2/0/RX-FNM_040111-Easter-Sides-003_s4x3.jpg.rend.hgtvcom.616.462.suffix/1371595211130.jpeg)
Anna Williams
Spring Peas with Dates and Walnuts utilizes the same pea trilogy, but this time integrates a natural sweetness from the dried fruit.
![](http://food.fnr.sndimg.com/content/dam/images/food/fullset/2004/2/16/0/ei1b11_peas_prosciutto.jpg.rend.hgtvcom.616.462.suffix/1371584024917.jpeg)
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.
![RISOTTO_PEAS_015.tif](http://food.fnr.sndimg.com/content/dam/images/food/fullset/2012/2/28/1/FNM_040112-WN-Dinners-034_s4x3.jpg.rend.hgtvcom.616.462.suffix/1371605966733.jpeg)
Antonis Achilleos
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.
![09_Orzo_085.tif Food stylist: Stephana Bottom
Prop Stylist: Marina Malchin](http://food.fnr.sndimg.com/content/dam/images/food/fullset/2011/2/4/1/RX-FNM_030111-Insert-023_s4x3.jpg.rend.hgtvcom.616.462.suffix/1371595491948.jpeg)
Con Poulos , 2010. Con Poulos Photography
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:
Dishin & Dishes: Smashed Pea Bruschetta with Mint
Feed Me Phoebe: Sweet Pea and Green Onion Soup
Taste With the Eyes: Peas and Pasta with a Garlicky Yogurt Sauce and Smoky Walnuts
Weelicious: Peas and Pasta
Napa Farmhouse 1885: Pasta with Spring Peas, Mushrooms and Greens
Pinch My Salt: Homemade Tuna Noodle Casserole
Virtually Homemade: Summer Lasagna with Skinny Alfredo Sauce
The Sensitive Epicure: Pea Puree with Roasted Salmon and Chives
Daily*Dishin: Marinated Spring Pea Salad
The Heritage Cook: Pea, Potato and Bacon Salad with Lemon Vinaigrette