Parmesan Peas

Peas in the Spring are sweet little balls of nature’s candy. They burst in your mouth with every bite and are only enhanced with a squeeze of lemon and some fresh parmesan mixed in.

I love to eat these peas with my Lemony Salmon, but they would also taste great with chicken, pork chops or along side a nice steak. Or, if you love eating side dishes, just make it a meal with some other side dishes. That would be yummy too!

Parmesan Peas

  • Servings: 4
  • Difficulty: easy
  • Print


  • 2 tablespoons unsalted butter
  • 3 small shallots, sliced
  • One 13-ounce bag frozen peas
  • 1/2 teaspoon kosher salt, plus a pinch
  • 2 tablespoons freshly squeezed lemon juice
  • 1/4 cup grated Parmesan cheese
  • Freshly ground black pepper


  1. Melt the butter in a medium skillet over medium heat. Add the shallots and a pinch of salt and cook until soft and translucent, about 4 minutes. img_9769
  2. Stir in the peas and 1/2 teaspoon salt and cook until the peas are soft but still bright green, 2 to 3 minutes. Add the lemon juice and toss. img_9770
  3. Remove from heat and stir in the Parmesan and a generous pinch of black pepper. Serve hot. Enjoy! 

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