Reinvent those frozen peas with this easy pesto recipe.

Begin this recipe at least 3 hours ahead.

Make the perfect mushy peas in five minutes.

This pork ragu and orecchiette is the perfect way to lift up your midweek blues.

This ultra-refreshing side is a must-have at any summer gathering.

"They're the perfect brunch - the flavours here are just spring on a plate," says Matt Moran.

This green, bean and freekeh salad from Ben Sears will become your new favourite side dish.

"Meet the new pasta salad, with instant flavour brought to you by hot-smoked salmon, and a bright change thanks to pea pesto," says Phoebe Wood.

“The frozen pea is not a traditional addition to falafel, but these are delicious. Crunchy and green, they’ll disappear as soon as they hit the table. The beauty of falafels are that you use chickpeas that are soaked but not cooked, making things much quicker." Begin this recipe 1 day ahead. This is an edited extract from Use It All by Alex Elliott-Howery and Jaimee Edwards (Murdoch Books, $39.99). Photography by Cath Muscat. Styling by Vanessa Austin. Available September 29. Pre-order now via Booktopia Books.

“This is a speedy spin on the classic pea and ham combo,” says Shannon Bennett.

Serve these tasty rolls with roasted potatoes or sweet potato wedges.

No prawns? No problem. Barbecued chicken, canned chickpeas or fried bacon all go well with peas. Or just omit them. It will still be super-delicious.

Brought together by a caramelised garlic dressing, this potato salad is a dreamy and easy way to combine veggies and seafood.

Rustic sourdough croutons add oomph to this hearty soup, which is all the more vibrant thanks to the addition of fresh mint.

Farfalle means 'butterflies' in Italian. It's also known as the bowtie pasta.