Unlock the vibrant flavors of spring with these 18 fresh pea shoot recipes! Whether you’re whipping up quick dinners, seasonal favorites, or light comfort food, these tender greens add a burst of freshness to any meal. Ready to transform your cooking with this seasonal gem? Dive into our roundup and get inspired to make the most of spring’s bounty.
Pea Shoot and Mint Salad
Wrapped in the delicate embrace of spring’s first offerings, this pea shoot and mint salad captures the essence of seasonal elegance with its vibrant greens and refreshing herbaceous notes. The tender pea shoots provide a subtle sweetness that perfectly complements the bright, cooling mint, creating a symphony of fresh flavors that dance across the palate. This simple yet sophisticated dish serves as both a light starter and a beautiful accompaniment to springtime meals.
Ingredients
For the salad base:
– 4 cups fresh pea shoots
– 1/2 cup fresh mint leaves
– 1/4 cup thinly sliced red onion
For the dressing:
– 3 tablespoons extra virgin olive oil
– 1 tablespoon fresh lemon juice
– 1 teaspoon honey
– 1/4 teaspoon sea salt
– 1/8 teaspoon freshly ground black pepper
For garnish:
– 2 tablespoons crumbled feta cheese
– 2 tablespoons toasted pine nuts
Instructions
1. Rinse 4 cups of fresh pea shoots under cold running water for 30 seconds to remove any dirt or debris.
2. Gently pat the pea shoots dry using a salad spinner or clean kitchen towels to ensure crispness.
3. Pick 1/2 cup of fresh mint leaves from their stems, discarding any discolored or wilted leaves.
4. Thinly slice 1/4 cup of red onion into half-moons using a sharp knife.
5. Toast 2 tablespoons of pine nuts in a dry skillet over medium heat for 2-3 minutes until golden brown and fragrant, shaking the pan frequently to prevent burning.
6. Whisk together 3 tablespoons of extra virgin olive oil and 1 tablespoon of fresh lemon juice in a small bowl until emulsified.
7. Add 1 teaspoon of honey to the dressing and whisk vigorously until fully incorporated.
8. Season the dressing with 1/4 teaspoon of sea salt and 1/8 teaspoon of freshly ground black pepper.
9. Combine the dried pea shoots, mint leaves, and sliced red onion in a large salad bowl.
10. Drizzle the prepared dressing over the salad ingredients and toss gently with salad tongs to coat evenly.
11. Crumble 2 tablespoons of feta cheese over the dressed salad.
12. Sprinkle the toasted pine nuts evenly across the top of the salad.
Offering a delightful contrast of textures, this salad presents crisp pea shoots against creamy feta and crunchy pine nuts, while the bright lemon dressing enhances the natural sweetness of the greens. Serve it immediately alongside grilled fish or chicken for a complete spring meal, or enjoy it as a refreshing standalone dish that celebrates the season’s finest offerings.
Stir-Fried Pea Shoots with Garlic
Capturing the essence of spring in a single skillet, this vibrant stir-fry transforms humble pea shoots into an elegant side dish that sings with freshness. Their delicate leaves and tender stems, when kissed by heat and garlic, become a celebration of simplicity and flavor that pairs beautifully with everything from grilled fish to roasted chicken.
Ingredients
- For the aromatics:
- 2 tablespoons peanut oil
- 4 large garlic cloves, thinly sliced
- For the greens:
- 8 ounces fresh pea shoots
- For seasoning:
- 1/4 teaspoon fine sea salt
- 1/8 teaspoon freshly ground black pepper
Instructions
- Heat a large wok or skillet over high heat for 90 seconds until a drop of water sizzles and evaporates immediately.
- Add 2 tablespoons peanut oil and swirl to coat the cooking surface evenly.
- Add 4 large thinly sliced garlic cloves and cook for 15 seconds, stirring constantly until fragrant but not browned.
- Immediately add 8 ounces fresh pea shoots, using tongs to toss and coat them in the hot oil.
- Cook for 1 minute, continuously turning the greens to ensure even wilting.
- Sprinkle 1/4 teaspoon fine sea salt and 1/8 teaspoon freshly ground black pepper over the pea shoots.
- Continue cooking for another 45 seconds until the stems are tender-crisp and the leaves are fully wilted.
- Remove from heat immediately to prevent overcooking, as pea shoots continue to soften off the heat.
Knowing when to stop cooking is key—the pea shoots should retain a pleasant crunch while the garlic infuses every bite with its aromatic warmth. Serve this emerald beauty alongside seared scallops or fold it into warm quinoa for a light vegetarian lunch, where its subtle sweetness and delicate texture create a harmonious balance on the plate.
Creamy Pea Shoot Soup
Meticulously crafted and vibrantly green, this Creamy Pea Shoot Soup captures the essence of spring in a bowl. Its delicate flavor profile balances earthy notes with a subtle sweetness, making it an elegant starter for any occasion. The velvety texture and fresh herbal aroma will transport your senses to a sun-dappled garden.
Ingredients
For the Soup Base:
– 2 tablespoons unsalted butter
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 4 cups vegetable broth
– 1 pound fresh pea shoots
– 1 cup heavy cream
For Finishing:
– 1/4 cup crème fraîche
– 2 tablespoons chopped fresh mint
– 1/2 teaspoon sea salt
– 1/4 teaspoon white pepper
Instructions
1. Melt 2 tablespoons unsalted butter in a large pot over medium heat.
2. Add 1 diced yellow onion and cook for 5 minutes until translucent.
3. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
4. Pour in 4 cups vegetable broth and bring to a boil.
5. Add 1 pound fresh pea shoots and simmer for 3 minutes until wilted.
6. Remove the pot from heat and let cool for 5 minutes.
7. Transfer the mixture to a blender and purée until completely smooth.
8. Return the puréed soup to the pot over low heat.
9. Stir in 1 cup heavy cream until fully incorporated.
10. Whisk in 1/4 cup crème fraîche until the soup is uniformly creamy.
11. Season with 1/2 teaspoon sea salt and 1/4 teaspoon white pepper.
12. Ladle the soup into bowls and garnish with 2 tablespoons chopped fresh mint.
Now, this silken soup delivers a luxurious mouthfeel that contrasts beautifully with its bright, vegetal notes. Consider serving it chilled during warmer months or garnishing with crispy pancetta for added texture. The subtle mint undertones make it particularly refreshing when paired with a crisp Sauvignon Blanc.
Pea Shoot Pesto Pasta
Graceful tendrils of fresh pea shoots transform this classic pesto into a vibrant spring celebration, their delicate green notes mingling with nutty Parmesan and rich olive oil. Gently tossed with al dente pasta, this dish captures the ephemeral beauty of seasonal produce at its peak. Each forkful delivers both elegance and comfort in perfect harmony.
Ingredients
For the Pesto:
– 4 cups fresh pea shoots, packed
– 1/2 cup grated Parmesan cheese
– 1/3 cup toasted pine nuts
– 2 garlic cloves, peeled
– 1/2 cup extra virgin olive oil
– 1 tablespoon fresh lemon juice
– 1/2 teaspoon fine sea salt
– 1/4 teaspoon freshly ground black pepper
For the Pasta:
– 12 ounces dried linguine
– 1 tablespoon kosher salt
– 8 cups water
Instructions
1. Bring 8 cups of water to a rolling boil in a large stockpot over high heat.
2. Add 1 tablespoon kosher salt to the boiling water.
3. Add 12 ounces dried linguine to the salted water and cook for 9 minutes, stirring occasionally to prevent sticking.
4. While pasta cooks, combine 4 cups pea shoots, 1/2 cup Parmesan, 1/3 cup pine nuts, and 2 garlic cloves in a food processor.
5. Pulse the mixture 8-10 times until coarsely chopped, scraping down the sides with a spatula halfway through.
6. With the food processor running on low speed, slowly drizzle in 1/2 cup olive oil through the feed tube over 30 seconds.
7. Add 1 tablespoon lemon juice, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper to the food processor.
8. Process the mixture for 15 seconds until smooth but still slightly textured.
9. Reserve 1/2 cup of the starchy pasta water before draining the linguine.
10. Drain the cooked linguine in a colander, then immediately return it to the warm pot.
11. Add the prepared pesto to the hot pasta in the pot.
12. Toss the pasta and pesto together vigorously using tongs for 1 minute until evenly coated.
13. If the sauce appears too thick, gradually add 2 tablespoons of the reserved pasta water at a time until desired consistency is reached.
Yieldingly tender pasta strands embrace the vibrant green pesto, creating a dish where the pea shoots’ delicate sweetness plays against the Parmesan’s salty depth. The toasted pine nuts provide occasional crunchy contrast, while the lemon brightens each bite. For an elegant presentation, twirl individual portions into nest-like arrangements and garnish with extra pea shoot tendrils.
Pea Shoot and Avocado Toast
Nestled between the realms of rustic simplicity and culinary sophistication lies this pea shoot and avocado toast, where vibrant green hues meet creamy textures in perfect harmony. This elegant open-faced sandwich transforms humble ingredients into a visually stunning breakfast or light lunch that delights both the palate and the eye. With its delicate balance of fresh, earthy flavors and satisfying crunch, it offers a refreshing departure from ordinary toast preparations.
Ingredients
For the Toast Base:
– 4 slices of artisan sourdough bread, 1-inch thick
– 2 tablespoons extra virgin olive oil
– 1/2 teaspoon flaky sea salt
For the Avocado Spread:
– 2 ripe Hass avocados
– 1 tablespoon freshly squeezed lime juice
– 1/4 teaspoon freshly ground black pepper
For Assembly:
– 2 cups fresh pea shoots
– 1/4 cup microgreens
– 2 tablespoons toasted pumpkin seeds
Instructions
1. Preheat your oven to 375°F and position a rack in the center of the oven.
2. Arrange the sourdough slices in a single layer on a baking sheet.
3. Brush both sides of each bread slice evenly with the extra virgin olive oil using a pastry brush.
4. Bake the bread for 12-15 minutes until golden brown and crisp around the edges.
5. Remove the toasted bread from the oven and immediately sprinkle with flaky sea salt while still warm.
6. Cut the ripe Hass avocados in half lengthwise and remove the pits.
7. Scoop the avocado flesh into a medium mixing bowl using a spoon.
8. Add the freshly squeezed lime juice to the avocado to prevent browning.
9. Mash the avocado with a fork until creamy but still slightly chunky for texture.
10. Season the avocado mixture with freshly ground black pepper and stir to combine.
11. Divide the avocado spread evenly among the four toasted bread slices.
12. Use the back of a spoon to create gentle swirls in the avocado for visual appeal.
13. Arrange the fresh pea shoots in a loose, artful mound over the avocado layer.
14. Scatter the microgreens across the top for additional color and delicate flavor.
15. Sprinkle the toasted pumpkin seeds evenly over each toast for crunch.
16. Serve immediately while the toast remains crisp and the avocado fresh.
What makes this dish truly exceptional is the delightful contrast between the warm, crunchy sourdough base and the cool, creamy avocado layer. The pea shoots provide a refreshing grassy note that cuts through the richness, while the pumpkin seeds add satisfying textural complexity. For an elegant presentation, consider serving these toasts on a wooden board with edible flowers scattered around the plate, transforming this simple dish into a restaurant-worthy creation that celebrates the beauty of fresh, seasonal ingredients.
Pea Shoot and Radish Salad
Meticulously balancing crisp freshness with peppery undertones, this pea shoot and radish salad celebrates the vibrant simplicity of spring produce. Each bite offers a delightful contrast between tender greens and crunchy vegetables, elevated by a bright citrus dressing that awakens the palate. This elegant composition transforms humble ingredients into a sophisticated starter or light meal that feels both refreshing and substantial.
Ingredients
For the Salad Base:
– 4 cups fresh pea shoots
– 1 cup thinly sliced radishes
– 1/2 cup thinly sliced English cucumber
– 1/4 cup thinly sliced red onion
For the Dressing:
– 3 tbsp extra virgin olive oil
– 2 tbsp fresh lemon juice
– 1 tsp honey
– 1/4 tsp sea salt
– 1/8 tsp freshly ground black pepper
Instructions
- Wash pea shoots thoroughly in cold water and spin dry in a salad spinner to remove excess moisture.
- Thinly slice radishes into 1/8-inch rounds using a sharp mandoline or knife for uniform thickness.
- Cut English cucumber lengthwise and slice into 1/4-inch half-moons for optimal texture.
- Soak thinly sliced red onion in ice water for 5 minutes to mellow its sharpness, then drain completely.
- Combine olive oil, lemon juice, honey, sea salt, and black pepper in a small jar with a tight-fitting lid.
- Shake the dressing vigorously for 30 seconds until fully emulsified and slightly thickened.
- Place dried pea shoots in a large mixing bowl, being careful not to crush the delicate leaves.
- Add radish slices, cucumber pieces, and drained red onion to the bowl with pea shoots.
- Drizzle three-quarters of the dressing over the salad ingredients just before serving.
- Toss the salad gently with salad tongs or clean hands for exactly 15 seconds to coat evenly without wilting the greens.
Vibrant and texturally complex, this salad offers a satisfying crunch from the radishes against the delicate softness of pea shoots. The bright lemon dressing cuts through the peppery notes beautifully, creating a refreshing balance that pairs wonderfully with grilled fish or as a bed for poached eggs. For an elegant presentation, arrange individual portions on chilled plates and garnish with edible flowers for a spring-inspired centerpiece.
Pea Shoot and Goat Cheese Tart
Crafted with the delicate balance of spring’s tender offerings, this elegant tart showcases the vibrant freshness of pea shoots against the creamy sophistication of goat cheese, all nestled within a perfectly crisp pastry shell that promises to elevate any brunch or light supper occasion. The subtle earthiness of the pea shoots harmonizes beautifully with the tangy richness of the cheese, creating a dish that feels both refined and effortlessly approachable. Each bite delivers a symphony of textures and flavors that celebrate seasonal produce at its peak.
Ingredients
For the crust:
– 1 ¼ cups all-purpose flour
– ½ cup cold unsalted butter, cubed
– ¼ teaspoon salt
– 3-4 tablespoons ice water
For the filling:
– 8 ounces fresh goat cheese, softened
– 2 large eggs
– ½ cup heavy cream
– ¼ teaspoon black pepper
– 2 cups fresh pea shoots
– 1 tablespoon olive oil
Instructions
1. Preheat your oven to 375°F and lightly grease a 9-inch tart pan.
2. Combine 1 ¼ cups all-purpose flour, ½ cup cold cubed unsalted butter, and ¼ teaspoon salt in a food processor.
3. Pulse the mixture until it resembles coarse crumbs, about 10 pulses.
4. Add 3 tablespoons ice water and pulse until the dough just comes together, adding the remaining tablespoon if needed.
5. Tip: Handle the dough minimally to prevent the butter from melting, which ensures a flaky crust.
6. Press the dough evenly into the prepared tart pan and up the sides.
7. Prick the bottom of the crust all over with a fork.
8. Line the crust with parchment paper and fill with pie weights or dried beans.
9. Bake the crust at 375°F for 15 minutes until the edges are lightly golden.
10. Remove the parchment and weights and bake for another 5 minutes until the bottom appears dry.
11. In a medium bowl, whisk together 8 ounces softened goat cheese, 2 large eggs, ½ cup heavy cream, and ¼ teaspoon black pepper until smooth.
12. Pour the filling into the pre-baked crust and spread it evenly.
13. Bake at 375°F for 20-25 minutes until the filling is set and the top is lightly golden.
14. Tip: The tart is done when the center jiggles slightly but doesn’t appear liquid.
15. While the tart bakes, heat 1 tablespoon olive oil in a skillet over medium heat.
16. Add 2 cups fresh pea shoots and sauté for 1-2 minutes until just wilted but still bright green.
17. Tip: Avoid overcooking the pea shoots to preserve their delicate texture and fresh flavor.
18. Arrange the wilted pea shoots over the warm tart in an even layer.
19. Let the tart cool on a wire rack for 10 minutes before slicing.
Gloriously textured with a crisp, buttery crust and a velvety filling, this tart offers a delightful contrast that makes each forkful memorable. The creamy goat cheese provides a tangy backdrop that allows the pea shoots’ grassy sweetness to shine through beautifully. Serve it warm alongside a crisp white wine for an elegant lunch, or slice it into smaller portions as an impressive appetizer for spring gatherings.
Pea Shoot and Lemon Risotto
Luminous spring flavors find their perfect vessel in this sophisticated risotto, where delicate pea shoots and bright lemon create an elegant harmony. This creamy dish celebrates the season’s bounty with each spoonful offering both comfort and refinement. The gentle cooking process coaxes maximum flavor from simple ingredients, resulting in a restaurant-worthy meal perfect for entertaining or quiet evenings.
Ingredients
For the risotto base:
– 1 ½ cups Arborio rice
– 4 cups chicken broth, kept at a gentle simmer
– ½ cup dry white wine
– 1 small yellow onion, finely diced
– 3 cloves garlic, minced
– 2 tbsp unsalted butter
– 1 tbsp olive oil
For finishing:
– 2 cups fresh pea shoots, roughly chopped
– ½ cup grated Parmesan cheese
– ¼ cup heavy cream
– Zest and juice of 1 large lemon
– 1 tsp kosher salt
– ½ tsp freshly ground black pepper
Instructions
1. Heat olive oil and 1 tablespoon butter in a large heavy-bottomed pot over medium heat until butter melts and foams subside.
2. Add diced onion and cook for 4-5 minutes until translucent but not browned, stirring frequently with a wooden spoon.
3. Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
4. Add Arborio rice and toast for 2 minutes, stirring constantly until grains become slightly translucent around the edges.
5. Pour in white wine and cook while stirring until liquid is completely absorbed, about 2 minutes.
6. Add ½ cup of simmering chicken broth and stir continuously until liquid is nearly absorbed.
7. Continue adding broth ½ cup at a time, stirring constantly and waiting for each addition to be absorbed before adding the next.
8. Cook rice for 18-20 minutes total until grains are tender but still have a slight bite at the center.
9. Remove pot from heat and stir in remaining 1 tablespoon butter until melted and incorporated.
10. Fold in grated Parmesan cheese, heavy cream, lemon zest, and lemon juice until creamy.
11. Gently mix in chopped pea shoots, allowing them to wilt slightly from the residual heat.
12. Season with kosher salt and freshly ground black pepper, stirring to combine evenly.
Perfectly creamy with a subtle resistance at the center, this risotto offers bright citrus notes that cut through the rich Parmesan foundation. The pea shoots provide fresh grassy undertones and vibrant color contrast. Serve immediately in shallow bowls, perhaps garnished with extra pea shoots and a drizzle of high-quality olive oil for an elegant presentation.
Pea Shoot and Cucumber Smoothie
Tender pea shoots and crisp cucumbers unite in this refreshing green smoothie that transforms humble garden ingredients into an elegant, nutrient-packed elixir. This vibrant blend offers a sophisticated twist on traditional smoothies, balancing earthy freshness with subtle sweetness in a drink that feels both nourishing and luxurious. Just a few simple steps separate you from this verdant masterpiece that celebrates seasonal produce at its peak.
Ingredients
For the smoothie base:
– 2 cups fresh pea shoots, packed
– 1 large English cucumber, peeled and chopped
– 1 cup plain Greek yogurt
– 1/2 cup unsweetened almond milk
– 2 tbsp fresh lemon juice
– 1 tbsp honey
– 1/2 tsp grated fresh ginger
– 6 ice cubes
Instructions
1. Wash 2 cups of fresh pea shoots thoroughly under cold running water to remove any dirt or debris.
2. Pat the pea shoots completely dry with paper towels to prevent a watery smoothie texture.
3. Peel one large English cucumber using a vegetable peeler to remove the waxy skin.
4. Chop the peeled cucumber into 1-inch chunks for easier blending.
5. Add the dried pea shoots and cucumber chunks to a high-speed blender pitcher.
6. Measure and add 1 cup of plain Greek yogurt to the blender.
7. Pour in 1/2 cup of unsweetened almond milk to create the liquid base.
8. Squeeze 2 tablespoons of fresh lemon juice directly into the blender.
9. Drizzle 1 tablespoon of honey over the other ingredients for natural sweetness.
10. Grate 1/2 teaspoon of fresh ginger using a microplane for the most delicate texture.
11. Add 6 ice cubes to the blender to chill the smoothie without dilution.
12. Secure the blender lid tightly and blend on high speed for 45-60 seconds until completely smooth and creamy.
13. Check the consistency by stopping the blender and dipping a spoon into the mixture.
14. Pour the finished smoothie immediately into chilled glasses to maintain optimal temperature.
15. Serve immediately while the vibrant green color is at its brightest.
Just blended to perfection, this smoothie delivers a remarkably creamy texture that belies its vegetable-forward composition. The pea shoots contribute a delicate grassy note that harmonizes beautifully with the cucumber’s clean, refreshing quality, while the ginger adds a subtle warmth that lingers pleasantly on the palate. For an elegant presentation, consider garnishing with edible flowers or serving in frosty coupe glasses as a sophisticated start to any brunch gathering.
Pea Shoot and Sesame Noodles
Radiating with springtime freshness, these pea shoot and sesame noodles offer a delightful interplay of textures and flavors that elevate simple ingredients into an elegant meal. The vibrant green pea shoots provide a crisp, earthy counterpoint to the rich, nutty sesame dressing that clings perfectly to each strand of pasta. This dish captures the essence of seasonal eating while delivering satisfying complexity in every bite.
Ingredients
For the Noodles
- 8 ounces dried linguine
- 1 tablespoon kosher salt
For the Sesame Dressing
- 3 tablespoons toasted sesame oil
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon honey
- 1 garlic clove, minced
- 1 teaspoon grated fresh ginger
For Assembly
- 4 cups fresh pea shoots
- 2 tablespoons toasted sesame seeds
- 2 scallions, thinly sliced
Instructions
- Bring 4 quarts of water to a rolling boil in a large pot.
- Add 1 tablespoon kosher salt to the boiling water.
- Add 8 ounces dried linguine to the salted water and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
- While pasta cooks, whisk together 3 tablespoons toasted sesame oil, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon honey, 1 minced garlic clove, and 1 teaspoon grated fresh ginger in a large mixing bowl.
- Drain the cooked pasta thoroughly, reserving 1/4 cup of pasta water.
- Immediately transfer the hot pasta to the bowl with the sesame dressing.
- Toss the pasta vigorously with the dressing until each strand is evenly coated.
- Gradually add the reserved pasta water, 1 tablespoon at a time, until the sauce reaches a silky consistency that coats the noodles.
- Add 4 cups fresh pea shoots to the warm noodles and toss gently until the shoots are slightly wilted but still crisp.
- Sprinkle 2 tablespoons toasted sesame seeds and 2 sliced scallions over the dressed noodles.
- Toss the completed dish one final time to distribute the garnishes evenly.
Marvel at the beautiful contrast between the silky noodles and the crisp pea shoots that creates a satisfying textural experience. The toasted sesame flavor deepens as the dish rests, making it equally wonderful served warm or at room temperature. Consider garnishing with extra pea shoots and a drizzle of chili oil for those who appreciate a subtle heat element.
Pea Shoot and Feta Stuffed Chicken
Elevating the humble chicken breast into a sophisticated centerpiece, this pea shoot and feta stuffed chicken transforms simple ingredients into an elegant dish. The vibrant green pea shoots and creamy, salty feta create a beautiful contrast when sliced, revealing a stunning spiral of flavors. Perfect for both weeknight dinners and special occasions, this recipe delivers impressive results with surprisingly straightforward techniques.
Ingredients
- For the stuffing:
- 4 boneless, skinless chicken breasts (6-8 oz each)
- 2 cups fresh pea shoots
- 4 oz crumbled feta cheese
- 2 tbsp olive oil
- 1 tsp lemon zest
- 1/4 tsp black pepper
- For cooking:
- 1 tbsp olive oil
- 1/2 tsp kosher salt
- 1/4 tsp garlic powder
Instructions
- Preheat your oven to 375°F and position the rack in the center.
- Place one chicken breast between two sheets of plastic wrap on a cutting board.
- Using a meat mallet or heavy skillet, pound the chicken to an even 1/4-inch thickness, working from the center outward.
- Repeat the pounding process with the remaining three chicken breasts.
- Season both sides of each pounded chicken breast with kosher salt, black pepper, and garlic powder.
- Divide the fresh pea shoots evenly among the four chicken breasts, arranging them in a single layer down the center of each.
- Sprinkle 1 oz of crumbled feta cheese over the pea shoots on each breast.
- Starting from one long side, tightly roll each chicken breast around the filling, creating a cylinder shape.
- Secure each rolled chicken breast with 2-3 toothpicks inserted diagonally through the seam.
- Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat until shimmering, about 2 minutes.
- Carefully place the stuffed chicken rolls seam-side down in the hot skillet.
- Sear the chicken for 3-4 minutes until golden brown, then flip and sear the other side for another 3-4 minutes.
- Transfer the skillet to the preheated oven and bake for 18-20 minutes until the internal temperature reaches 165°F when measured with an instant-read thermometer.
- Remove the chicken from the oven and let it rest in the skillet for 5 minutes to allow juices to redistribute.
- Carefully remove the toothpicks before slicing each roll into 1-inch thick medallions.
Presenting beautifully when sliced, the chicken reveals striking green and white spirals that make for an impressive plating. The pea shoots maintain a delicate texture while the feta becomes wonderfully creamy, creating a lovely contrast against the tender, juicy chicken. For an elegant presentation, arrange the medallions over a bed of lemon-herb orzo or alongside roasted spring vegetables to complement the fresh, bright flavors.
Pea Shoot and Quinoa Bowl
Radiant with spring’s promise, this vibrant bowl combines delicate pea shoots with nutty quinoa in a celebration of fresh flavors. The tender greens offer a subtle sweetness that perfectly complements the earthy grains, while a bright lemon vinaigrette ties everything together with citrusy sophistication. Each component works in harmony to create a dish that feels both nourishing and elegant.
Ingredients
For the quinoa:
– 1 cup quinoa
– 2 cups water
– 1/2 tsp salt
For the dressing:
– 1/4 cup extra virgin olive oil
– 3 tbsp fresh lemon juice
– 1 tsp Dijon mustard
– 1/4 tsp black pepper
For assembly:
– 4 cups fresh pea shoots
– 1/2 cup toasted pine nuts
– 1/4 cup crumbled feta cheese
Instructions
1. Rinse 1 cup quinoa thoroughly under cold running water for 1 minute to remove any bitterness.
2. Combine rinsed quinoa, 2 cups water, and 1/2 tsp salt in a medium saucepan.
3. Bring the mixture to a boil over high heat, then immediately reduce to low heat and cover.
4. Simmer quinoa for 15 minutes until all liquid is absorbed and grains show little white tails.
5. Remove quinoa from heat and let it rest covered for 5 minutes to steam and fluff properly.
6. Spread cooked quinoa on a baking sheet to cool completely to room temperature, about 20 minutes.
7. Whisk together 1/4 cup olive oil, 3 tbsp lemon juice, 1 tsp Dijon mustard, and 1/4 tsp black pepper in a small bowl until emulsified.
8. Toast 1/2 cup pine nuts in a dry skillet over medium heat for 3-4 minutes, shaking frequently until golden brown.
9. Combine cooled quinoa with 4 cups pea shoots in a large mixing bowl.
10. Pour dressing over the quinoa mixture and toss gently to coat all ingredients evenly.
11. Divide the dressed quinoa and pea shoots among four serving bowls.
12. Top each bowl with toasted pine nuts and 1/4 cup crumbled feta cheese.
Hearty yet delicate, this bowl offers a satisfying crunch from the pine nuts against the tender quinoa and crisp pea shoots. The creamy feta provides a salty counterpoint to the bright lemon dressing, creating layers of texture and flavor that evolve with each bite. For an elegant presentation, serve in wide, shallow bowls and garnish with additional pea shoot tendrils arranged artfully around the edges.
Pea Shoot and Mushroom Stir-Fry
Elegant yet approachable, this vibrant stir-fry celebrates the delicate flavors of spring with tender pea shoots and earthy mushrooms. The quick-cooking technique preserves the fresh, verdant quality of the greens while allowing the mushrooms to develop deep, savory notes. Perfect for a light weeknight dinner, it comes together in mere minutes yet delivers sophisticated flavor.
Ingredients
For the stir-fry base:
– 1 tbsp grapeseed oil
– 8 oz cremini mushrooms, sliced ¼-inch thick
– 1 large garlic clove, minced
– 6 oz fresh pea shoots
For the sauce:
– 2 tbsp soy sauce
– 1 tbsp rice vinegar
– 1 tsp sesame oil
– ½ tsp cornstarch
Instructions
- Heat 1 tbsp grapeseed oil in a large wok or skillet over medium-high heat until shimmering, about 1 minute.
- Add 8 oz sliced cremini mushrooms in a single layer and cook undisturbed for 2 minutes to develop golden color.
- Stir mushrooms and continue cooking until edges are browned and moisture has evaporated, about 4 more minutes.
- Add 1 minced garlic clove and cook until fragrant, about 30 seconds, stirring constantly to prevent burning.
- Whisk together 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, and ½ tsp cornstarch in a small bowl until smooth.
- Pour sauce mixture over mushrooms and stir continuously until sauce thickens and coats mushrooms, about 1 minute.
- Add 6 oz fresh pea shoots to the pan and toss gently until just wilted but still bright green, about 1-2 minutes.
- Remove from heat immediately to preserve the pea shoots’ delicate texture and vibrant color.
Keeping its bright, vegetal character intact, the finished dish offers a delightful contrast between the silky mushrooms and crisp-tender pea shoots. The savory sauce lightly glazes each component without overwhelming their natural flavors. For an elegant presentation, serve over jasmine rice or alongside grilled fish to let the spring greens shine.
Pea Shoot and Coconut Curry
Vivid with springtime freshness yet deeply comforting, this pea shoot and coconut curry marries delicate greens with rich, aromatic spices in a dish that feels both nourishing and indulgent. The vibrant pea shoots wilt gently into a creamy coconut base, creating a beautiful contrast of textures and flavors that sings of seasonal abundance. It’s a quick, elegant meal that transforms simple ingredients into something truly special.
Ingredients
For the curry base:
– 1 tablespoon coconut oil
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– 1 tablespoon freshly grated ginger
– 1 teaspoon ground turmeric
– 1/2 teaspoon red pepper flakes
For the sauce:
– 1 (13.5-ounce) can full-fat coconut milk
– 1/2 cup vegetable broth
– 1 tablespoon fresh lime juice
– 1 teaspoon maple syrup
For finishing:
– 4 cups fresh pea shoots
– 1/4 cup chopped fresh cilantro
– 1/4 teaspoon sea salt
Instructions
1. Heat 1 tablespoon coconut oil in a large skillet over medium heat until shimmering.
2. Add 1 small diced yellow onion and cook for 5 minutes, stirring occasionally, until translucent and fragrant.
3. Stir in 2 minced garlic cloves and 1 tablespoon grated ginger, cooking for 1 minute until aromatic but not browned.
4. Sprinkle in 1 teaspoon turmeric and 1/2 teaspoon red pepper flakes, toasting for 30 seconds to deepen their flavor.
5. Pour in the entire can of coconut milk and 1/2 cup vegetable broth, stirring to combine completely.
6. Bring the mixture to a gentle simmer, then reduce heat to low and cook uncovered for 8 minutes to allow flavors to meld.
7. Stir in 1 teaspoon maple syrup and 1 tablespoon lime juice until fully incorporated.
8. Add 4 cups fresh pea shoots in batches, wilting each addition before adding more, which takes about 2 minutes total.
9. Remove from heat and stir in 1/4 cup chopped cilantro and 1/4 teaspoon sea salt.
A silky coconut broth clings to tender pea shoots, offering a subtle crunch against the creamy backdrop with bright citrus notes cutting through the warmth of turmeric and ginger. Serve this curry over jasmine rice to soak up every drop, or alongside grilled naan for dipping—either way, its vibrant green hue makes it as beautiful on the table as it is satisfying on the spoon.
Pea Shoot and Potato Hash
Savor the delicate balance of earthy potatoes and vibrant pea shoots in this sophisticated hash that transforms humble ingredients into an elegant brunch centerpiece. The tender pea shoots wilt gently against the crispy golden potatoes, creating a textural symphony that celebrates early spring flavors. This dish offers both comforting familiarity and refined presentation, perfect for weekend entertaining or a special morning treat.
Ingredients
For the potato base:
– 2 medium Yukon Gold potatoes (about 1 pound), diced into ½-inch cubes
– 2 tablespoons olive oil
– ½ teaspoon kosher salt
– ¼ teaspoon freshly ground black pepper
For the aromatics and greens:
– 1 small yellow onion, finely chopped
– 2 cloves garlic, minced
– 4 cups fresh pea shoots
– 2 tablespoons unsalted butter
– 2 tablespoons fresh lemon juice
For finishing:
– 4 large eggs
– 2 tablespoons chopped fresh chives
Instructions
- Place the diced potatoes in a medium saucepan and cover with cold water by 1 inch.
- Bring the potatoes to a boil over high heat, then reduce to a simmer and cook for 8 minutes until just tender when pierced with a fork.
- Drain the potatoes thoroughly and spread them in a single layer on a baking sheet to steam dry for 5 minutes.
- Heat the olive oil in a large cast-iron skillet over medium-high heat until shimmering but not smoking.
- Add the dried potatoes in a single layer and cook undisturbed for 4 minutes to develop a golden crust on one side.
- Sprinkle the salt and pepper evenly over the potatoes and toss to coat.
- Continue cooking the potatoes, stirring every 3 minutes, for 12 minutes total until crispy and golden brown on all sides.
- Push the potatoes to one side of the skillet and add the chopped onion to the empty space.
- Cook the onion for 3 minutes until translucent and slightly softened.
- Add the minced garlic and cook for 1 minute until fragrant but not browned.
- Combine the onions and garlic with the potatoes in the skillet.
- Add the butter to the skillet and swirl until melted and foamy.
- Add the pea shoots in batches, wilting each addition before adding more, about 2 minutes total.
- Drizzle the lemon juice over the hash and toss to combine.
- Create 4 wells in the hash mixture using the back of a spoon.
- Crack one egg into each well, being careful not to break the yolks.
- Cover the skillet and cook the eggs for 4 minutes until the whites are set but yolks remain runny.
- Sprinkle the chopped chives evenly over the finished hash.
Perfectly balanced between crisp and tender, this hash offers contrasting textures that make each bite interesting. The runny egg yolks create a luxurious sauce that coats the potatoes, while the bright lemon cuts through the richness beautifully. Present it directly in the skillet for rustic appeal, or plate individually topped with extra pea shoots for an elegant brunch presentation.
Pea Shoot and Smoked Salmon Wrap
Yet another spring day calls for something fresh yet satisfying, where delicate flavors can shine without overwhelming complexity. This elegant wrap combines the peppery brightness of pea shoots with the rich smokiness of salmon, creating a perfect balance of textures and tastes. It’s a dish that feels both effortless and refined, ideal for a light lunch or a stylish picnic.
Ingredients
– For the wrap assembly:
– 4 large flour tortillas (10-inch diameter)
– 4 oz smoked salmon, thinly sliced
– 2 cups fresh pea shoots, rinsed and dried
– 1/2 cup cream cheese, softened to room temperature
– 1 tbsp fresh dill, finely chopped
– 1 tbsp capers, drained
– 1/4 red onion, thinly sliced
– 1 tsp lemon juice
Instructions
1. Lay one flour tortilla flat on a clean work surface.
2. Spread 2 tablespoons of softened cream cheese evenly over the tortilla, leaving a 1-inch border around the edges.
3. Arrange 1 ounce of smoked salmon in a single layer over the cream cheese.
4. Top with 1/2 cup of fresh pea shoots, distributing them evenly.
5. Sprinkle 1/4 of the chopped dill, capers, and red onion slices over the pea shoots.
6. Drizzle 1/4 teaspoon of lemon juice evenly over the fillings.
7. Fold the bottom edge of the tortilla up over the fillings, then fold in the sides tightly.
8. Roll the wrap firmly from the bottom to the top, applying even pressure to secure the shape.
9. Repeat steps 1–8 with the remaining tortillas and ingredients.
10. Slice each wrap diagonally into two halves using a sharp serrated knife for clean cuts.
A harmonious blend of textures awaits—the crispness of pea shoots against the silky salmon, all wrapped in a soft tortilla. Serve these immediately with a side of mixed greens, or pack them whole for a portable meal that retains its structural integrity. The subtle tang from capers and lemon brightens each bite, making this wrap as refreshing as it is satisfying.
Pea Shoot and Herb Butter
Unfolding like a verdant spring tapestry, this pea shoot and herb butter captures the fleeting essence of the season in a versatile condiment that elevates everything from crusty bread to grilled proteins. Its vibrant green hue and fresh, grassy notes make it an indispensable staple for the discerning home cook seeking to add a touch of elegance to everyday meals. Crafted with just a handful of quality ingredients, this butter transforms simple dishes into memorable culinary experiences.
Ingredients
For the Herb Butter Base:
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 2 cups fresh pea shoots, thoroughly washed and dried
- 1/4 cup fresh parsley leaves, packed
- 2 tablespoons fresh chives, finely chopped
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Place the softened butter in a medium mixing bowl and beat with a hand mixer on medium speed for 2 minutes until light and fluffy.
- Roughly chop the pea shoots and parsley, then add them to the butter along with the chives, lemon juice, salt, and pepper.
- Mix on low speed for 1 minute until the herbs are evenly distributed throughout the butter.
- Increase the mixer speed to medium and beat for 2 additional minutes until the butter turns a consistent pale green color.
- Transfer the herb butter mixture onto a 12-inch sheet of parchment paper, forming it into a rough log shape about 8 inches long.
- Roll the parchment paper tightly around the butter, twisting the ends to create a firm cylinder.
- Chill the wrapped butter log in the refrigerator for at least 2 hours, or until completely firm and sliceable.
- Remove the chilled butter from the refrigerator and unwrap it carefully, discarding the parchment paper.
- Slice the butter log into 1/2-inch thick rounds using a sharp knife warmed under hot water for cleaner cuts.
Zestfully vibrant and beautifully textured, this butter offers a delightful contrast between its creamy base and the delicate crunch of fresh pea shoots. The herbaceous notes dance across the palate with each bite, making it exceptional when melted over grilled steak or stirred into warm pasta. For an elegant presentation, arrange the slices on a chilled marble slab alongside artisanal breads and let guests discover the magic of spring in every spread.
Pea Shoot and Chickpea Salad
A vibrant celebration of spring’s arrival, this pea shoot and chickpea salad combines delicate greens with hearty legumes in a symphony of textures and flavors. An elegant yet approachable dish that transforms simple ingredients into a sophisticated meal perfect for light lunches or as a refreshing side.
Ingredients
For the salad base:
– 4 cups fresh pea shoots
– 2 cups cooked chickpeas, rinsed and drained
– 1/2 cup thinly sliced radishes
– 1/4 cup chopped fresh mint leaves
For the lemon vinaigrette:
– 3 tablespoons extra virgin olive oil
– 2 tablespoons fresh lemon juice
– 1 teaspoon Dijon mustard
– 1/2 teaspoon honey
– 1/4 teaspoon sea salt
– 1/8 teaspoon black pepper
For finishing:
– 1/4 cup crumbled feta cheese
– 2 tablespoons toasted pine nuts
Instructions
1. Place the chickpeas in a medium bowl and pat them completely dry with paper towels to ensure the dressing adheres properly.
2. Whisk together the olive oil, lemon juice, Dijon mustard, honey, sea salt, and black pepper in a small bowl until emulsified.
3. Pour half of the vinaigrette over the dried chickpeas and toss gently to coat evenly.
4. Arrange the pea shoots in a large serving bowl as the foundation of your salad.
5. Scatter the dressed chickpeas evenly over the pea shoots.
6. Artfully arrange the sliced radishes and chopped mint leaves across the salad.
7. Drizzle the remaining vinaigrette over the entire salad composition.
8. Sprinkle the crumbled feta cheese and toasted pine nuts over the top as the final garnish.
9. Serve immediately to maintain the pea shoots’ delicate texture and vibrant green color.
Offering a delightful contrast between the tender pea shoots and the substantial chickpeas, this salad presents a beautiful interplay of fresh, peppery, and tangy notes. Consider serving it alongside grilled fish or as a bed for poached eggs to transform it into a complete meal, where the bright lemon dressing cuts through richer elements perfectly.
Summary
Celebrate spring’s arrival with these vibrant pea shoot recipes! From salads to stir-fries, this collection offers fresh inspiration for your seasonal cooking. We hope you find new favorites to enjoy—try them out and let us know which dishes you love most in the comments below. Don’t forget to share this roundup on Pinterest to spread the springtime joy with fellow food lovers!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
