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Parmesan Peas with Shallots and Lemon

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Here’s a fresh take on serving peas during the holidays or any time of year. You’ll never want to serve peas any other way after you try Parmesan Peas with Shallots and Lemon! Super easy, ready in 15 minutes, the flavors are just right and improve, mingling to perfection as they are served.

I have found my new “standard” recipe for serving peas as a side dish! Up until now, peas have kind of been a filler to quickly heat and serve as a second thought. This recipe just put this protein-packed veggie at center stage. Parmesan Peas with Shallots and Lemon takes no time to make but the flavors here are bright and fresh, sweet and savory. The recipe seems (and is!) simple, but the combination of sweet peas with garlic-like mild shallots pairs perfectly with the sharp Parmesan cheese and lemon juice freshness.

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Made with frozen peas in a skillet, whip this up at the very end of all your hard work on Thanksgiving or serve it any weeknight with chicken or even over rice. Best served hot, but even delicious at room temperature.

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Parmesan Peas with Shallots and Lemon

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Prep Time: 5mn
Cook Time: 10mn
Total Time: 15mn

INGREDIENTS

  • 3 tablespoons butter
  • 2 medium shallots, thinly sliced pole to pole
  • 24 oz. bags frozen peas, thawed (if you can find petite, they’re even sweeter)
  • 3/4 teaspoon salt
  • Juice from one lemon, about 3 tablespoons
  • 1/2 cup grated Parmesan, plus more at serving
  • Lemon zest for garnish to finish
  • Salt and black pepper to taste
  • Zest from one lemon for garnish
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Need to convert the measurements? Click here!

DIRECTIONS

  1. Heat butter in a 12-inch skillet over medium heat. Add the shallots and cook until the shallots are soft, about 3-4 minutes.
  2. Stir in the peas and 3/4 teaspoon salt and cook until the peas are soft but still bright green, about 3 minutes. Add the lemon juice and toss. Remove from heat and stir in the Parmesan and add black pepper, to taste.
  3. After transferring to serving bowl, add additional Parmesan and lemon zest.
  4. Serve hot.
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Servings: 6-8



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