Peas are one of the most popular veggies out there, they’re a favorite among toddlers and kids of all ages and they can be cooked using several methods. Today I have a post explaining the ways you can cook peas, plus my favorite sauteed peas with garlic and herbs. It is a 5-minute recipe that will be your new go-to way to prepare this favorite springtime veggie!
As the author of a website that focuses on recipes featuring seasonal veggies, I have covered my fair share of vegetable dishes. Not only do I add them to any and every weeknight dinner, but I also like to share simple side dishes featuring what’s in season. From our popular vegetable recipes like this fresh green beans recipe to sauteed Swiss chard all the way to unusual root veggies like celeriac, I have covered quite a lot of vegetable-loving ground in the last 13-plus years!
That’s why I would be remiss if I was to skip one of the most popular spring vegetables out there: sweet peas! Today I have my favorite basic recipe for sauteed peas- a delicious one-pan technique that works for fresh-shelled peas and frozen peas. It takes less than 10 minutes and goes great with classic spring recipes like lamb chops and Sunday suppers like our Dry Rub Roasted chicken.
In addition to the sautéed peas, I will run through all the ways you can cook peas in today’s guide- including my go-to for when I am super busy and need a lightning-fast side dish. Hint: it involves a bag of frozen peas, 5 minutes and only a couple of kitchen staples.
Table of contents
Steaming
This is the fastest of all the cooking methods that I go to when I need a veggie side dish in a hurry. As a busy mom, this method comes in handy for busy nights! I always keep a bag of peas (or two) on hand for whipping this together. Admittedly, while it is not the most “gourmet” way to make peas, it is pretty much foolproof and everyone always enjoys it.
Ingredients
- Peas: This works for a 16-ounce bag of frozen peas. Note that some frozen peas come in a 10-ounce size and that’ll work fine too.
- Water: you need just enough water to keep the bottom of the pot wet/ simmering to cook the peas from frozen to hot. A half cup is plenty, but you can always add a little more if your pot is very wide.
- Unsalted Butter: Peas and butter are a classic pairing. You can also use olive oil to keep this dairy free/ make it heart healthier.
- Salt and Pepper: To season.
Instructions For Steamed Peas (Without A Basket)
Combine 1 pound of frozen peas and ½ cup of water in a medium saucepan. Cover and place over medium-high heat. Stir occasionally and cook until the peas are steaming hot, about 6 minutes. Thoroughly drain off all the water and stir in 1 tablespoon unsalted butter, ¼ teaspoon salt and freshly ground pepper to taste.
To Steam With A Basket: Set up a saucepan with a steamer basket with an inch of water (fill to just below the basket.) Bring the water to a boil. Add peas, cover and steam for 2-3 mins for fresh peas and 3-4 minutes for frozen or until they are crisp-tender and still bright green. Remove the basket from the saucepan and toss peas with butter, salt and pepper.
My Favorite Sauteed Peas Recipe with Garlic and Herbs
If you have 10 minutes, you can supercharge the flavor of your recipe and make this sauteed peas recipe. It is only a little bit more work (you have to chop the garlic and herbs) but it is truly delicious!
They are special enough to serve at a special occasion, family gathering or for a holiday meal, but simple enough to make for weeknight dinners too. There is a full printable recipe card at the bottom of the post for your convenience.
Ingredients For Sauteed Peas
- 1 tablespoon extra-virgin olive oil or unsalted butter
- 2 cloves garlic, minced
- 2 cups fresh shelled peas or frozen peas (10 oz)
- 1/8 teaspoon salt
- Freshly ground pepper, to taste
- Chopped fresh dill or chives for garnish (optional)
How To Make Sauteed Peas
Step 1: Satuee Chopped Garlic
Heat oil or butter in a large skillet over medium-high heat. Add garlic and cook, stirring until fragrant, about 30 seconds.
Step 2: Sautee Peas
Add in green peas, salt and pepper, and cook stirring until the peas are crisp tender and still bright green, 3 to 5 minutes. (For fresh peas, they should not taste “starchy” anymore.)
Step 3: Add Fresh Herbs
Remove from the heat and sprinkle with dill or chives if desired. Serve hot.
Notes and Tips For This Cooking Method
To Double: This recipe as written is about 4 servings, 1/2 cups each and if you are serving more, You can simply double or triple the recipe as desired. Note that it will take a little longer to cook the peas through. If the garlic starts to brown too much, simply turn the stove down to medium heat.
Add a Lid: You can add in a tablespoon of water or two and cover and steam for a minute to speed the process.
Leftovers and Reheating: Leftovers can be kept up to four days. Reheat on the stovetop in a non-stick skillet with a little water, covered. Heat through only and do not overcook.
Additional Ways To Cook Peas
Note that roasting and stir-frying work best with fresh peas (which you can buy at Trader Joes and grocery stores in the produce department) but you can use frozen peas. Just thaw the frozen peas in a sieve under running water first and blot them dry beforehand.
Roasting Peas
Toss the peas with 1 tablespoon olive oil or another high heat cooking oil, 1/4 teaspoon salt, and black pepper to taste and roast in the oven at 400°F (200°C) for 12 to 15 minutes until browned in spots and tender. Shake the pan once or twice to “stir”. I like to do this in a glass baking dish (lasagna pan.) You can also keep roasting them until they are lightly browned and fully crisp for a snack like crispy chickpeas.
Stir-frying
Heat 1 tablespoon peanut oil in a wok or large pan over high heat, add the green peas, and cook, stirring constantly for 3-4 minutes until tender and slightly charred. You can add in additional veggies too. Try thin strips of red bell pepper, sugar snap peas or drained water chestnuts.
Boiling Peas
This is another fast way to cook frozen peas, but you do have to bring the water to a boil first- which takes a little while. Additionally, some of the nutrients will get ”washed away” by the boiling water- so it is not the healthiest way to prepare them.
Add the peas to lightly salted boiling water and cook for 1-3 minutes or until they float and are just tender. Frozen peas will take up to 4 minutes. Drain well.
Make sure not to cook them too long as that will surely result in mushy peas!
Microwaving
This method is similar to the above described “steaming without a basket” pea recipe. Simply combine the peas and water in a microwave-safe dish or bowl and cover with a layer of parchment and then plastic wrap to trap the steam. Cook for 3 to 4 minutes. Carefully remove the cover and drain well. Season as desired.
FAQs For Cooked Peas
Like any vegetable, there are many different cultivars or varieties of peas grown for commercial agriculture. Some are bred to be harvested while they are smaller. These smaller peas are sometimes called petite, baby or sweet baby peas. You can use these all types of interchangeably.
No you don’t have to defrost them before steaming or boiling. For roasting or sauteeing we recommend defrosting them first and then blotting them dry before cooking them.
Our preferred method for quickly defrosting peas is to place them in a mesh sieve and hold them under cool running water. Toss them or stir them occasionally to make sure they are defrosting evenly. They should be thawed in about 90 seconds. Alternatively, you can set the bag of frozen peas in a baking dish (to catch any drips or excess liquid as they thaw) and place it in the fridge for 24 hours. Make sure to drain away any liquid from the bag before adding them to the recipe.
In most cases, you can use fresh and frozen peas interchangeably. If subbing frozen peas for fresh peas, and a recipe doesn’t state so specifically it is a good idea to defrost the peas first.
If you have ever eaten fresh English shelling peas freshly picked from the vine then you know how special fresh peas are! We always grow them in the garden, mostly just for snacking on while tending the garden in the late spring. They are a labor of love to shell enough for a recipe though. Most of the bagged fresh peas you can buy in the refrigerator in the produce department at the supermarket have a starchy quality and lack the heady aroma and sweetness of a freshly picked pea. Frozen peas on the other hand have been harvested at the peak of freshness and then flash frozen, so they are often sweeter and better tasting than bagged fresh peas. All that said, if you do have the time to shell fresh peas, they will be worth your efforts! 
This is an old-fashioned trick my grandmother’s generation did before the advent of natural plant breeding technologies that have yielded very sweet peas. There is need to add any additional sugar!
To do this efficiently work over a bowl to catch the peas. Hold the shell lengthwise and press down firmly on the seam. Crack the shell open along the length of the pea pod where it naturally splits. Once the shell is open part slide your thumb underneath the peas to remove them from the shell.
Depending on the cooking method peas can cook for 2 to 4 minutes. Cook only until they still have vibrant color. When they turn army green they will be overcooked and mushy.
Best Ways to Season Cooked Peas
- Butter: This is the most classic pairing for cooked peas that everyone knows and loves. You can also use a blend of butter and olive oil too. Or use vegan butter in place of real butter for a similar result.
- Herbs: Fresh tender herbs such as basil, tarragon, chervil and the above-mentioned dill and chives are great with green peas. I also like dried tarragon and dill weed too for a quick way to doll a pot of hot peas. You can also use woody herbs such as oregano or rosemary. Make sure to cook them with the garlic instead of adding at the end to help mellow their flavor.
- Lemon: Sweet peas and tart lemon are wonderful together. Combine peas with a drizzle of olive oil, dill and feta cheese for a yummy side dish.
- Parmesan: Or another hard cheese is a yummy and savory way to finish off cooked peas for an easy vegetable side dish.
- Pesto: I always keep pesto in my freezer. This is my homemade pesto recipe, but storebought is a great way to quickly amp up the flavor of cooked peas. Use about 3 tablespoons per pound of peas. If you have ever tried making pesto from other herbs (here’s my guide to making pesto from any herb on EatingWell) take note that dill pesto and mint pesto are amazing with fresh garden peas!
- Garlic, onions and other Allium: Peas love to get paired up with garlic, onion chives, shallots etc. In springtime look for green garlic and garlic scapes. This is a fantastic way to season cooked peas. I like to make garlic scape pesto and stir a little bit into the above-mentioned steamed peas. Another classic combo is to cook them with pearl onions.
- Cream: The sweet flavor of peas is so good with cream and sour cream. You can mix them with either white sauce or alfredo sauce and serve them over chicken breast!
Serving Suggestions For Cooked Peas
Frozen peas are great year-round and fresh are best in the spring and early summer. Here are some serving suggestions for pairing with cooked peas.
Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought!
Happy Cooking! ~Katie
Print
Simple Sautéed Peas
- Author: Katie Webster
-
Total Time: 10 mins -
Yield: 2 cups
Print Recipe
Pin RecipeDescription
This recipe for simple sauteed peas is an easy way to transform fresh or frozen peas into a delicious side dish. They only take 10 minutes to make but are festive enough for a holiday meal or family gathering. The recipe can be doubled.
Ingredients
- 1 tablespoon extra-virgin olive oil or unsalted butter
- 2 cloves garlic, minced
- 2 cups fresh shelled peas or frozen peas (10 oz)
- 1/8 teaspoon salt
- Freshly ground pepper, to taste
- Chopped fresh dill or chives for garnish (optional)
Instructions
- Heat oil or butter in a large skillet over medium-high heat. Add garlic and cook, stirring until fragrant, about 30 seconds.
- Add in peas, salt and pepper, and cook stirring until the peas are crisp tender and still bright green, 3 to 5 minutes. (For fresh peas, they should not taste “starchy” anymore.)
- Remove from the heat and sprinkle with dill or chives if desired. Serve hot.
Notes
To Double: This recipe as written is about 4 servings, 1/2 cups each and if you are serving more, You can simply double or triple the recipe as desired. Note that it will take a little longer to cook the peas through. If the garlic starts to brown too much, simply turn the stove down to medium heat.
Add a Lid: You can add in a tablespoon of water or two and cover and steam for a minute to speed the process.
Leftovers and Reheating: Leftovers can be kept up to four days. Reheat on the stovetop in a non-stick skillet with a little water, covered. Heat through only and do not overcook.
-
Prep Time: 10 mins
-
Cook Time: 5 mins
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Category: Side Dish
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Method: Stove Top
-
Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 90 calories
- Sugar: 3 g
- Fat: 4 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 4 g
Keywords: Cooked peas,sauteed peas,how to cook peas,skillet peas, peas recipe,pea recipe,cooked shelling peas, peas side dish,cooked frozen peas, green peas,frozen peas
