Italian Peas Recipe

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.

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! :)

I was looking for something to spiff up boring frozen peas to get the fam to eat them without force - saw this recipe and was like OK I'll give it a try but I doubt it'll be good because they aren't adding much - BOY WAS I WRONG! I used butter instead of olive oil and caramelized the onions (diced) - then added the peas and the rest of the ingredients...just sprinkled a few chicken bullion granules and water over the top instead of the broth. the taste was phenomenal. I ran out and wanted more, and again kinda craved them the next day - who'da thunk it?? Hit a grand slam with this one!!

Easy and quick. I cooked these for a bit less than the 10 minutes stated (I don't like soggy peas), tasted them, thought "eh, peas" added a very small amount of salt (homemade stock with no added salt) and took to the table. They ended up sitting a few extra minutes covered. My first bite, I thought "Wow, really yummy". I think the salt helped a little but what made the difference between eh and wow was the few extra minutes. Don't rush this and let the flavors come together. You won't be disappointed.

This is a good recipe for cooking peas in a different way. I did change it a bit by using frozen pearl onions and defrosted them in a small bowl of cool water, just like the peas and I used Pacific's organic low sodium chicken stock. With a bit of white pepper, this came out very good the first time; it was even better the second time when I decided to roast the pearl onions first, then sauteed freshly sliced garlic in the pan and continued the recipe as I did before, adding the roasted onions at the last minute of cooking. That came out even better!

These peas were wonderful! I sauteed the finely chopped onions in EVOO and a little butter, then added the garlic. Then turned off the burner until the rest of the dinner was ready (grilled hot dog and mashed sweet potatoes and salad). When the rest was almost ready I added the peas, some water and a little chicken bouillon and Lawry's season salt & a dash of pepper, and 1 finely chopped white mushroom. Heated that all through and our amazing dinner was ready. This recipe made my favorite veggie even better. Thanks WORSHIPWARRIORMT!!!

Made this recipe all the time, courtesy of dear departed MIL. Only she added a couple of tweaks- add a touch of crushed red pepper, and add a well scrambled egg when the peas are very hot, and stir well. The egg will cook quickly. Adds some extra protein and is extra delicious!

Was outstanding. I cooked the onions longer before adding peas. Didn’t have chicken broth so used beef broth (probably double what recipe said). Put in way more garlic. Cooked peas a long time over lower heat (probably 15 minutes at least). Added butter

My aunt (Italian) used to make these and they were good. My favorite is my mom's - steaming fresh peas for a few minutes, put in a bowl and top with dollups of butter, adding salt and ground pepper and a bit of 1/2 & 1/2 and reheating till hot. Yum!

I did make a few changes to this nice dish. I thawed the peas under cold water. After caramelizing the onions, half the amount, I added the garlic, one teaspoon Italian seasoning. some onion powder, the salt and pepper and a tad of the red pepper flakes someone else recommended. I then added the peas and tossed continually until they were hot. After placing a cover on them and letting them sit for an hour they were amazing, as everything had married so well.

I had a big dish for lunch, and they were great! I liked a reviewer's suggestion of putting the peas in a bowl of water for 20 minutes to thaw, which I did. This way, when you add them to the pan, you only cook enough to heat, about 5-6 minutes for me. No mush or shriveled up peas. I also topped with a little parm-romano cheese, a very nice touch. Thanks for the recipe!

Make a roux with some flour and butter then the onions and then add the broth and peas and you have creamed peas with the meatloaf. Terrific.

This just tasted like peas and onions. Nothing special. I'm considering trying it again with some tweaks that others have mentioned, like bacon grease, vinegar, Parmesan, and dill.

I used a veggie stock cube crumbled onto the frozen peas. Give a mix before lidding. Checked peas for doneness.Cooked for a little less time than suggested (about 4 mins)

This recipe is pure madlad energy.

It was ok nothing special. Just added onion

Obsessed with the flavors! 😱

I usedbeef bas instead of chicken..it came out delicious

Can’t wait to make it again 😍

Perfect recipe for anyone new to cooking.