Quick & Easy Green Peas Side Dish
You can make sauteed green peas with parmesan, shallots, and cashews in about 15 minutes using frozen peas. This vegetable side dish blends flavors and textures for a perfectly balanced bite that’s elevated enough to serve for dinner parties and luncheons. Add it to your spring Easter menu or holiday meals.
For me, this is simply the best recipe for highlighting green peas and elevating them at the same time. I learned from a farm-to-table chef that the mild buttery flavor of cashews is a natural pairing for sweet peas, and I think it takes them over the top!
This vegetarian dish is ideal for Easter dinner or a spring luncheon, but since frozen peas are available year round, you can make it any time. It’s quick and easy to cook on the stove, but it does require last minute effort so keep that in mind when you’re hosting.
Ingredient Notes
Green peas. Use frozen peas, not canned. Canned are already cooked and soft; we want these to be bright green and tender yet firm. The label may say “sweet peas,” “petite peas” or simply “green peas.” All will work. To serve four to six people grab a 12-oz or 14-oz bag, or about 3 cups worth.
Shallots. These give a more delicate flavor than onions so they mix well with the peas. Plus, the size of the slices work better here as they’re smaller. You can substitute with sweet onions if desired.
Cashews. This is the icing on the cake, so to speak. The sweetness of the cashews is the perfect compliment to the blend of peas and salty parmesan. Serve them in a bowl on the side or stir them in at the end.
How To Make It
See the full directions in the recipe card. Here are the two basic steps:
- On the stovetop, use a large sauté pan to cook the shallots, and then add the peas for a few minutes.
- When the peas are cooked but still bright in color, stir in the lemon juice and parmesan cheese. Toss with cashews or serve them in a bowl so guests can use what they want.
Helpful Tips
- Once you add in the frozen peas, pay close attention as they cook quickly. You don’t want them to overcook or their color dulls and texture gets too soft. You know they’re done when they’re bright green and tender inside (taste one if you need to). Remove from heat and serve immediately.
- This is an easy recipe to double for holiday dinners. Serve the cashews on the side if anyone has a nut allergy, or if you just want to keep them more crisp.
- If you’re entertaining, here’s how you prep ahead for this dish: Cut the shallots ahead of time; you can even cook them before guests arrive, and keep them on the stove but off the heat. When ready to cook the peas, put the shallots back on the heat to warm up and then add the peas and continue with the recipe for about 5 to 7 minutes, and serve.
Serving Suggestions
Peas and carrots are a classic combo. Serve glazed carrots or roasted carrots, along with spiral sliced ham for family gatherings.
For an easy luncheon pair these with hot chicken salad, roasted potatoes, and a DIY salad bar.
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Green Peas with Parmesan recipe
Turn frozen green peas into a delicious side dish using a sauté pan to cook, and dressing them up with shallots, Parmesan, and cashews. This quick and easy recipe is a great addition to family meals and holiday dinners.
Ingredients
- 2 tablespoons Unsalted Butter
- 2-3 small Shallots, sliced
- 1 (14-ounce) bag Frozen Green Peas (about 3 cups)
- ½ teaspoon Salt
- 2 tablespoons Lemon Juice, freshly squeezed (about ½ of a large lemon)
- ⅓ cup grated Parmesan
- Black Pepper to taste
- ¾ cup Cashews
Instructions
- Melt the butter in a medium skillet over medium heat. Add the shallots and cook until the shallots are soft and translucent, about 4 minutes.
- Stir in the peas and ½ teaspoon salt and cook until the peas are soft but still bright green, 3 to 5 minutes. Add the lemon juice and toss.
- Stir in the Parmesan and a generous pinch of black pepper. Stir in cashews and serve hot.
