100 cheesy pea recipes

Pasta with spring asparagus and peas tossed with butter-softened onion, fresh thyme, basil, a squeeze of lemon, and grated Parmesan. A quick green spring pasta on the table in 30 minutes.

This fruity snacks are wonderful treats the kids can enjoy at school or at home.

Spargelgemüse: tender boiled asparagus drizzled with browned butter and freshly grated Parmesan, garnished with sliced hard-boiled egg. A classic German side in just 30 minutes.

A quick, easy yet delicious one pot meal, perfect supper for busy week days.

Asparagus au gratin with Swiss cheese, buttery bread crumbs, and dry mustard. Blanched crisp-tender then baked golden in 20 minutes total. A quick, elegant side.

Rich and creamy squares with a buttery yellow cake mix base topped with sweetened cream cheese and pecans. An easy two-layer bar cookie that feeds a crowd.

Classic French onion soup gratinee: deeply caramelized onions simmered in beef broth, topped with toasted French bread and bubbling Gruyere. Pure bistro comfort.

Chocolate cream cheese gooey butter bars with a chocolate cake mix base, chopped pecans, and a sweet cream cheese topping. A St. Louis-style gooey butter cake in bar form.

Tortilla soup with shredded chicken, crispy fried tortilla strips, melted Monterey Jack, and creamy avocado. A blender-based broth makes weeknight prep painless.

Parmesan asparagus spears blanched crisp-tender and tossed in a balsamic-Dijon vinaigrette with shaved Parmesan. Low-fat vegetarian side dish.

Pasta with herbed ricotta, toasted pine nuts, tarragon, lemon zest, and parsley tossed into a creamy no-cook sauce. A 30-minute vegetarian pasta dinner with a bright, lemony ricotta coating on every strand.

Italian braciole, a butterflied round steak rolled around prosciutto, Parmigiano, breadcrumbs, and herbs, then braised slowly in red wine and pear tomatoes until fork-tender.

This lower-fat chicken tetrazzini is as satisfying as full-fat version.

A rich and delicious version of the classic pasta Carbonara loaded with chicken, ham, peas and sun-dried tomatoes in a creamy sauce.

An ancient Roman bread recipe from Cato the Elder: grape juice, feta, lard, cumin, and anise baked on bay leaves. A fascinating taste of history you can bake at home.

Caramel chocolate pecan pie with a creamy cheesecake filling poured over pecans, chocolate chips, and caramel sauce in a flaky crust. A rich, layered dessert that's part pie, part cheesecake.