It's a great time for peas, whether you pair them with pasta or with rice.
 Beatriz Da Costa for The New York Times. Food Stylist: Rebecca Jurkevich. | Saturday, April 17, 2021 | | Asparagus and rhubarb steal much of the spotlight this time of year, leaving the modest pea waiting in the wings. Now is its time to shine — in Melissa Clark’s pasta primavera, our most popular recipe of the week, or in this recipe for risi e bisi, the latest from Gabrielle Hamilton. Even its cousin, the sugar snap pea, deserves some time in the sun with Melissa Clark’s spiced salmon with sugar snap peas and red onion (above). You’ll find plenty more dishes packed with spring flavors in our collection of the most popular New York Times Cooking recipes of the week. | |  Heami Lee for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Amy Wilson. | | |  Andrew Scrivani for The New York Times | 20 minutes, 4 servings | |  Linda Xiao for The New York Times. Food Stylist: Monica Pierini. | 30 minutes, 4 servings | |  Beatriz Da Costa for The New York Times. Food Stylist: Rebecca Jurkevich. | 40 minutes, plus soaking, 6 servings | |  Beatriz Da Costa for The New York Times. Food Stylist: Rebecca Jurkevich. | 30 minutes, 4 to 6 servings | | |
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