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Best purchased when it is spring where it is on its peak and the least expensive, the sweet, chubby peapods on the vine that is meal prepping with Green Peas is surely a viable action.

Green peas are viewed as an early harvest in the U.S. that can withstand light frost and therefore can be planted early. They contain starch and this is obvious for its sweet taste and starchy texture and also contain a unique assortment of health-protective phytonutrients


  • Weight Management
  • Stomach cancer prevention
  • Anti-aging, strong immune system, and high energy
  • Prevention of wrinkles, alzheimer’s, arthritis, bronchitis, osteoporosis and candida
  • Blood sugar regulation
  • Heart disease prevention
  • Prevent constipation
  • Healthy bones
  • Reduces bad cholesterol

How to Select

  • Buy peas with fresh, green top.
  • If purchasing fresh peas in the pod, it is recommended to opt for the medium-sized one as the bigger ones have matured more and are less tender and sweet.
  • Avoid pods that are cracked or limp — they should be bulging from the seeds inside.
  • There must be a snapping sound upon breaking a pod with good peas.
  • A great quality of peas should be bright green in color, tender, sweet and small.

How to Store

  • When peas are not kept in a cold temperature, its sugar will eventually become starch making its taste less sweet.
  • Keep the peas inside a plastic bag and place it in the vegetable criper drawer of the refrigerator to maintain its freshness for a couple of days.
  • Shelled peas can be frozen for storage.
  • You may freeze peas in a freezer bags up to six months after blanching them first.
  • How to Freeze:
    • Thoroughly wash the peas
    • Grab the stem end, and press thumbnail into the seam, squeezing the pod gently to hull it.
    • Prepare a pot of boiling water filled about 2/3 and a large bowl of ice and cold water.
    • Blanch the peas by covering the kettle. Boil it at a high temperature for the required length of time.
    • Cool the peas in ice water then drain the peas thoroughly.
    • You may now place peas in the vacuum food sealer or Ziploc bags. Make sure to have generous space to insert the tip of a soda straw.
    • When straw is in place, remove air by sucking the air out.
    • Pop them into the freezer.

Tips for Preparing Green Peas

  • Just before shelling and cooking, make sure to wash peas.
  • Pinch off the ends, pull down the string on the inside, and pop out the peas to shell it.
  • Steam for about six to eight minutes.
  • You only need to wash and trim snow peas before eating or cooking it.
  • On the other hand, the string of the sugar snap peas needs to be removed from both sides.

Green Peas Infographics

Batch Meal Prep

Healthy Recipes


  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon butter
  • 12 ounces sugar snap peas, trimmed
  • 1/2 teaspoon salt
  • Freshly ground black pepper
  • 16 ounces (about 3 cups) frozen green peas, thawed
  • 6 ounces bacon
  • 2 tablespoons all-purpose flour
  • 1 3/4 cup chicken broth
  • 1/4 cup heavy cream
  • Squeeze of fresh lemon juice
  • 2 to 3 teaspoons minced fresh mint leaves


  • Heat a large skillet or saute pan over medium-high heat. Add the olive oil and butter and swirl to coat. Add the sugar snap peas, salt, and pepper, and cook for 3 to 5 minutes, stirring occasionally, until sugar snaps are crisp-tender. Stir in the thawed green peas and cook while stirring for 1 minute more, until just heated through. Transfer the peas to a bowl and set aside.
  • Add bacon to skillet and cook over medium heat until crispy. Remove bacon to a paper towel-lined plate to drain. Once bacon has cooled, crumble or dice it.
  • Discard all but 2 tablespoons of the bacon grease (and if there’s not enough bacon grease in the skillet, add olive oil so that the total drippings in the pan equal 2 tablespoons). Add flour to the drippings and whisk continuously for 1 minute. Slowly and gradually stir in the chicken broth, whisking until smooth. Add the heavy cream. Whisk continuously until the sauce is reduced by 1/3, about 5 to 10 minutes.
  • Add peas back to the sauce. Cook, stirring, until heated through, about 2 to 3 minutes. Stir in the fresh lemon juice and season with additional salt and freshly ground black pepper, to taste. Transfer peas in cream sauce to a serving bowl or platter, and top with crumbled bacon and fresh minced mint. Serve immediately.


  • 12 ounces (340g) small pasta shapes, such as Orecchiette
  • ⅓ – ½ cup (80-120ml) heavy cream
  • 10 ounces (280g) spinach, thawed from frozen
  • ½ cup (75g) peas, thawed from frozen
  • 1 cup (100g) grated parmesan cheese
  • Salt, pepper and ground nutmeg, to taste


  • Cook the pasta according to package directions until al dente. Drain and set aside.
  • Put the pot back over medium-high heat and add the cream and spinach. Bring to a boil, take off the heat and stir in the peas and cheese. Season to taste before tossing with the pasta.


  • 1 pound chicken breast, skinless and boneless, halved horizontally
  • salt
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon dry basil
  • 1 tablespoon olive oil
  • 8-10 oz penne pasta
  • 1 cup frozen green peas
  • 1 tablespoon olive oil
  • 6 garlic cloves, minced
  • 1/2 teaspoon red pepper flakes
  • 1 (15 oz) can tomato sauce (I used Hunt’s)
  • 1/2 teaspoon dry basil
  • 1 cup mozzarella cheese, grated
  • 1/2 cup heavy cream


  • Cut chicken breast horizontally in half, to make it thinner. Season both chicken breast halves generously with salt and also with 1/2 teaspoon of red pepper flakes and 1 teaspoon dry basil – on both sides.
  • Heat 1 tablespoon of olive oil on high-medium heat in a large skillet. Add seasoned chicken breast halves and cook on one side for about 3-4 minutes on high-medium heat. Flip the chicken over to the other side and cook for another 3 minutes. Remove the skillet from the heat, cover with the lid and let the chicken sit in the skillet off heat – it will continue cooking. After about 10-15 minutes, the chicken should be fully cooked and no longer pink in the center – remove the chicken from the skillet and slice into cubes. Set aside.
  • Cook pasta in salted water according to package instructions. Add peas to pasta during the last 3 minutes of cooking. Drain and rinse with cold water.

Creamy sauce:

  • To the same skillet, add 1 tablespoon olive oil, 6 cloves of minced garlic, and 1/2 teaspoon of red pepper flakes – cook on medium heat for 1 minutes until garlic is fragrant. Add tomato sauce, 1/2 teaspoon dry basil, stir and bring to boil – immediately reduce to simmer and simmer for 10 minutes, covered. Add shredded mozzarella cheese to the sauce and stir to melt until cheese is completely melted and the sauce thickens – 30 seconds. With heat on simmer, add 1/2 cup heavy cream and stir to combine.
  • Add cooked and rinsed pasta, peas, and cooked sliced chicken to the sauce. Mix to combine. If you cooked pasta in salted water, if you seasoned chicken generously with salt and used canned tomato sauce – there is really no need to add salt at this point as everything should be just perfect. Nevertheless, taste your final pasta and add salt if necessary.

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