Parmesan Peas and Shallots
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 2 people
Ingredients:
1 tablespoon olive oil
1 shallot, peeled and diced
3 cloves garlic, pressed or minced
2 cups sweet pea, raw or frozen
¼ cup aged Parmesan, freshly grated, more to taste
Sea salt to taste
Black pepper to taste
Directions:
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!
Notes:
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!
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.
Nutritional Facts:
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
Recipe courtesy of Its A Veg World After All.com
