Italian Peas with Garlic
Add Preferred SourceThese Italian Peas are the kind of side dish that saves dinner when everything else feels boring. Fast, flavorful, and surprisingly addictive, this is proof that simple food can still feel special.
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I love this recipe. What I don’t love are frozen green peas. Blame it on childhood dinner table drama: “Eat all your peas!” Yuck. BUT when you jazz them up just a wee bit and add some flavor, they transform into something delicious. Now, these peas, I’ll eat!
Everything comes together in one skillet in minutes; the peas stay tender, and the garlic brings just enough punch to keep things interesting. Perfect for busy weeknights, holiday spreads, or last-minute dinners, these peas earn their spot on the table every time.
Ingredients
- Olive oil – Use a good quality olive oil, but not the best in your pantry.
- Shallot – Yellow or white onion works as a substitute, but shallot is milder and sweeter.
- Garlic – Fresh garlic only. Jarlic won’t give the same clean flavor and can turn bitter.
- Frozen green peas – I use sweet baby frozen peas because they’re picked and frozen at peak sweetness; canned peas turn mushy here.
- Chicken stock or vegetable stock – Low-sodium works best.
- Salt and freshly ground black pepper – Season to taste.
How to Make Italian Peas
Scroll down for the full recipe card with exact measurements and printable instructions.
Heat the olive oil in a wide pan over medium heat until it shimmers. I like using an oil mister here so I can coat the pan evenly without overpouring. It helps keep the peas light instead of greasy.
Add the finely chopped shallot and cook, stirring with a silicone spoonula (the flexible edge gets into every corner), until the shallot turns soft and translucent, about 3 to 4 minutes.
Stir in the minced garlic and cook for about 30 seconds, just until fragrant. If you use a garlic rocker, this is where it really shines. You get ultra-fine garlic that melts right into the oil without big chunks.
Add the frozen peas directly from the freezer along with the chicken stock. Give everything a good stir so the peas get coated in that garlicky oil. Cover the pan and let the peas steam for about 5 minutes, stirring once halfway through. A tempered glass lid is great here, so you can check doneness without losing heat.
Once the peas are hot and tender, remove the lid and taste. Season with salt and freshly cracked black pepper, adjusting as needed. If you want extra richness, this is the perfect time to swirl in a small pat of butter.
Transfer to a serving bowl using a wide-edge scoop spatula so you don’t lose any of that flavorful liquid, and serve right away while they’re hot and glossy.
Chef Jenn’s Recipe Notes
- Do not thaw the peas first. Adding them frozen helps prevent overcooking. I’ve tested this recipe with all kinds of frozen peas. Cheap big peas, canned peas (don’t do it, it was a disaster), and smaller summer sweet peas. I much prefer the smallest peas. You might pay a bit more for them, but they taste so much better than those big, dry, tough peas.
- If you want extra richness, stir in a small pat of butter at the end. In fact, I highly suggest this!
- For more flavor, finish with a squeeze of lemon juice or a sprinkle of Parmesan cheese.
- Shallots give the best mild sweetness, but diced onion works if needed.
Make It A Meal
Serve these Italian peas alongside roasted chicken, Air Fryer Steak Bites, or baked salmon. They’re also great with meatloaf, pot roast, or Sunday dinner classics. I also love them as an Easter side dish, paired with Roasted Leg of Lamb.
Storage
Store leftover Italian peas in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through.
Italian Peas
Ingredients
- 2 tablespoons olive oil
- 1 large shallot finely chopped
- 2 cloves garlic minced
- 16 ounces frozen green peas
- ¼ cup chicken stock or vegetable stock
- Salt and freshly ground black pepper to taste
Instructions
- Heat the olive oil in a skillet over medium heat.
- Add the chopped shallot and cook until soft and translucent, about 3 to 4 minutes.
- Stir in the garlic and cook just until fragrant, about 30 seconds.
- Add the frozen peas and chicken stock, season with salt and pepper, and stir to coat.
- Cover and cook until the peas are hot and tender, about 5 minutes.
Notes
Chef Jenn’s Tips
- Do not thaw the peas first. Adding them frozen helps prevent overcooking.
- If you want extra richness, stir in a small pat of butter at the end.
- For more flavor, finish with a squeeze of lemon juice or a sprinkle of Parmesan cheese.
- Shallots give the best mild sweetness, but diced onion works if needed.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
