Parmesan Peas
I prepared these incredible Parmesan Peas tonight and served them with a fluffy Buttermilk Mashed Potato side. The peas are cooked for only 2 minutes, just until firm. They still have a little snap when you bite into them.
Ingredients
- 12 ounces frozen peas
- 1 tablespoon unsalted butter
- 1/2 cup freshly grated Parmesan cheese plus extra for garnish
- 1 - 2 tablespoon fresh lemon juice
- Freshly ground pepper to taste
Instructions
- Fill a 4 quart saucepan about half full of water and bring it to a boil over high heat. Add the peas and cook 2 minutes. (Test one before draining to make sure they’re ready.)
- Reserve 1 cup of the cooking liquid. Drain the peas, place them back in the pan with about 1/4 cup of the reserved liquid. Return pot to the warm stove top with the heat off. Add a tablespoon of butter. Stir until butter is dissolved and combined with the cooking liquid.
- Sprinkle in Parmesan, and stir again until every pea is coated in the cheese. (You may need to add a bit more reserved liquid to loosen up the sauce and the peas.) Add 1 - 2 tablespoons of lemon juice and a sprinkle of pepper. Garnish with reserved Parmesan cheese and serve immediately.
Nutrition
Serving: 1 | Calories: 149cal | Carbohydrates: 15g | Protein: 8g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 224mg | Sugar: 5g | Fiber: 5g | Calcium: 133mg | Iron: 1mg