Looking for the best green pea side dish recipe for Easter, Thanksgiving, or just a weeknight dinner? You’re in the right place! These Parmesan Peas and Shallots are simple, flavorful, and delicious.
I updated this post on 7/12/19 with a little extra love! The original recipe remains. This post may contain affiliate links. For more information, see my affiliate disclosure.
Happy first day of spring to the Veg World! I am so excited for all of the fun recipes I have in store using spring produce!
It’s also time for another Recipe Redux. For those of you who don’t know, I recently joined a group of dietitian bloggers who create unique recipes based on a monthly theme.
We publish our recipes on the 21st or 22nd of the month, and add a Recipe Redux badge at the end of our posts so readers can check out what other bloggers made by clicking the badge. See my Carrot Banana Breakfast Bread or Mini Cucumber Sandwiches for some examples.
This month’s theme is springtime family recipes! I admit it took me a while to think of a classic side dish that my family enjoyed at our Easter gatherings. It turns out, there wasn’t really ONE dish that we always had. Instead, we had a delicious variety.
So while today’s recipe wasn’t passed down for generations, I hope it becomes a staple for my family over the years. Maybe my children will pass it down to my grandchildren, and so on and so forth.
Alright, let’s get to the recipe.
This easy spring pea side dish features one of the season’s best vegetables. The rest of the ingredients (not including olive oil, garlic, and S&P) are in the name: freshly shaved parmesan and shallots! It doesn’t get much easier than that, folks.
In terms of flavor, it’s slightly sweet and a little salty, and would be just perfect on the side of a holiday roast (like Easter ham or lamb).
How to Make Parmesan Peas
Grab a large skillet, heat up some olive oil over medium heat, and add the diced shallots and garlic. After a few minutes, add the peas (fresh or frozen) and cook until they are tender.
Remove from heat, season with salt and pepper, and top with freshly grated parmesan*. The END.
*FYI: Parmesan is not vegetarian unless it does not contain rennet. So if you want to make this recipe strictly vegetarian, use parmesan cheese with a vegetarian label or omit the cheese entirely.
Can you sauté frozen peas?
You can substitute frozen peas for fresh ones, and sauté them without thawing or boiling them first. Add frozen peas directly to a skillet or frying pan, and cook them with the shallots and garlic.
If desired, you can cover the skillet for a few minutes to trap some steam and help make the frozen peas more tender. But in my experience, the frozen peas get as tender as fresh ones without this step.
Are frozen peas nutritious?
Peas are a rich source of fiber, loaded with vitamin C, and high in protein as far as vegetables go. They also provide magnesium, potassium iron, and vitamin B6.
If you want to learn more about how frozen vegetables compare to fresh ones, check out my post titled Are Frozen Vegetables Healthy?
If you make these yummy parmesan peas, I’d love to hear. Please rate and review it in the comments below!
And if you’re in the mood for more peas, check out:
- Vegetarian Pea and Bok Choy Tacos
- Spring Pea Orzo Fried Rice
- Green Pea Smoothie with Mint
- Creamy Broccoli Potato Soup with Peas
Parmesan Peas and Shallots
- In a large skillet, heat olive oil over medium high heat. Add the shallots and garlic, and cook until they are tender and slightly brown, about 5 minutes.
- Add the fresh or frozen peas to the skillet (you do not need to thaw the frozen peas beforehand), and cook for another 5-7 minutes or until the peas are tender.
- Remove from heat and stir in the freshly grated parmesan. Season with salt and pepper to taste. Enjoy!
- FYI: sweet peas are also called garden or English peas.
- Aged parmesan has a strong taste, so you will only need a small amount to get a big flavor. This recipe is considered vegetarian, but only if you use parmesan that does not contain animal rennet (usually marked as vegetarian parmesan). If you are trying to make this strictly vegetarian or vegan, omit the parmesan.
- If you are making this for a holiday or large gathering, the recipe can easily be doubled or tripled. It tastes good warm, cold, or at room temperature!
Cheers to seasonal produce! – Lizzie