Italian Peas

    (508)
    20 min

    This is my mum's recipe. Let's just say, you'll never look at peas the same way again...they are sooo good.


    461 people made this

    Ingredients
    Serves: 6 

    • 2 tablespoons olive oil
    • 1 onion, chopped
    • 2 cloves garlic, minced
    • 500g frozen garden peas
    • 1 tablespoon chicken stock
    • salt and freshly ground pepper to taste

    Method
    Prep:5min  ›  Cook:15min  ›  Ready in:20min 

    1. Heat olive oil in a frying pan over medium heat. Stir in onion and garlic; cook about 5 minutes. Add frozen peas, and stir in stock. Season with salt and pepper. Cover, and cook until the peas are tender, about 10 minutes.

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    Reviews & ratings
    Average global rating:
    (508)

    Reviews in English (383)

    1

    Unfortunately I had them on the hob for a bit too long. However, they were delicious! Will definitely make again and keep an eye on the time with more diligence. Thank you!  -  16 Apr 2012

    by
    356

    I loved everything about this recipe, except for the cooking of the frozen peas. I recommend putting your frozen peas into a bowl of cold water to thaw for about 20 minutes, drain well, then add to the onion/garlic saute mixture for just a couple minutes to heat through. This way, you'll avoid the wrinkly and mushy look of overcooked frozen peas, and the peas will stay a vibrant green color. The flavor of this dish is great and is a nice change from the same old blah peas. Thanks for sharing the recipe!  -  09 Feb 2011  (Review from Allrecipes US | Canada)

    by
    258

    Let me preface this by saying I am not a big fan of cooked peas....raw & hidden in a salad w/lots of other yummy stuff (and dressing!), is good....cooked, bleh! These peas, however, me likey! These were excellent, as well as quick/easy to prepare, made w/ingredients readily on hand at our house, and an added bonus...good for me!! I cooked according to recipe, except I didn't measure oil (dash), onion (1/2 of one...looked like enough and it was, thought the whole onion would not have been too much either), or garlic (lots and lots of pre-minced). I also panicked a little and added some extra broth because it didn't "seem" like enough (it would have been...that's what the recipe is for, moron). One caveat, my peas ended a little on the mushy side because of my own timing....I tried to let them sit (covered still) while the rest of the meal caught up....so I recommend serving immediately. Thanks for a great veggie side, easy enough for weeknights, but respectable enough for guests, too.  -  17 Apr 2008  (Review from Allrecipes US | Canada)

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