Parmesan Peas and Shallots
A simple spring pea side dish with easy and delicious ingredients! Double or triple the recipe to serve more people.
Servings 2 people
- 1 tbsp olive oil
- 1 shallot peeled and diced
- 3 cloves garlic pressed or minced
- 2 cups sweet peas raw or frozen
- 1/4 cup aged parmesan freshly grated, more to taste
- Sea salt to taste
- Black pepper to taste
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 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!
Serving: 1serving | Calories: 244kcal | Carbohydrates: 25g | Protein: 13g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 9mg | Sodium: 210mg | Potassium: 414mg | Fiber: 8g | Sugar: 9g | Vitamin A: 1207IU | Vitamin C: 60mg | Calcium: 192mg | Iron: 2mg