Didn’t anyone ever tell you to eat your peas and carrots when you were younger? Possibly, even threaten to send you into a timeout if you left a trace of veggies on your plate?
If not, they meant to.
I, however, needed no convincing; I gladly spooned each little rolley green pea and square-diced carrot into my mouth, barely even chewing as I gobbled them up. I guess you could call me a little angel. I just won’t tell you about all the times as a child that I had to be force-fed brussels and beets…but that’s all in the past now. I don’t discriminate against any veggie.
Anyways, as Easter is upon us, and the family festivities will require some A+ grub, this quick and easy pea side-dish will please your brunch/lunch/dinner guests. But only after you have served them some Spiced Carrot Soup, to start!
These Parmesan Peas are a great accompaniment to lamb, chicken, beef, or fish. Emphasis on the lamb. I encourage you stay tuned for tomorrow’s post, because we’ll be sharing an awesome lamb chop entree with you!
16 oz. Frozen peas (1 bag)
3/4 Tbsp butter
1/3 cup parmesan cheese, freshly grated, plus a bit more to garnish
1 1/2 tsp fresh lemon juice
black pepper, to taste
In a medium skillet, over medium heat, melt butter and add the frozen peas. After 3-4 minutes, when the peas have fully defrosted, add the parmesan cheese, pepper and lemon juice. Stir, occasionally, for another 1-2 minutes until parmesan cheese is melted. Serve with you favorite main course!