CSL’s culinary team is always looking forward to learning about new cooking techniques, diamond-in-the-rough ingredients and reinventing dishes we see again and again, every season. Ergo, the humble sweet pea.
We’ve spoken to many chefs who remember this green pod as their first food memory, picked straight from the garden. The sweet, little jade jewels are a perennial treat, appearing as one of the first spring vegetables. Here are a couple ways to rethink sweet peas, and they’re just as good with frozen (if they’re hard to come by or out of season).
One: Spring Pea Puree
A spring match was never as good as mint with peas. The sweetness of the pea is lifted by the heady perfume of mint. Boil 2 cups of peas in salted water. Drain and add to blender with 1 shallot sweat in oil, ¼ -1/2 cup liquid (stock, cream or both), salt and pepper to taste and a squeeze of lemon. Whiz until smooth. Thin down the puree with cream (or nut milk) and top with fresh roasted asparagus. For the ultimate fresh breakfast serve alongside a poached egg topped crisp English muffin.
Two: Pea Risotto With Seared Scallops
The bright jade green entices you first, followed by the balance of sweet and salty in this popular dish. Use the thinned pea puree recipe (above), fold in a few butter cubes, a splash of cream, and lardons (optional) and mix into the finished risotto. Top with seared scallops, a few scattered peas and sprinkle with freshly grated parmesan.
This original article first appeared in the SPRING 2026 issue of City Style and Living Magazine.
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