Pea

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Minty peas and seared scallops are, well, two peas in a pod.

“With Italian cooking, the pasta is key,” says Culina chef Victor Casanova. “I try to match the pasta with the sauce and the feel of the dish.” This light, fresh, veggie-packed entrée calls for a delicate pasta. Casanova chose garganelli, which also happens to have ridges that are perfect for grabbing onto the pea puree that serves as the pasta sauce.

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Creamy and cheesy as most beloved fettuccine dishes are, this recipe invites a meaty umami burst with pancetta.

This streamlined version of the classic Spanish dish comes together in about an hour—and doesn't require a special paella pan. Sugar snap peas add fresh flavor and nice crunch.

Paneer, a fresh, mild Indian cheese, stands in for the meat in this delicious vegetarian main course. When you’re shopping for the peas, look for fresh shelling peas (sometimes called English peas) that have vibrant green pods full of small round peas. Larger peas are sometimes starchy instead of sweet and crisp.