Italian Peas Recipe -
Italian Peas Recipe
  • READY IN 20 mins

Italian Peas

Recipe by  

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

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  • PREP

    5 mins
  • COOK

    15 mins

    20 mins


  1. Heat olive oil in a skillet 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 More Reviews

Most Helpful Positive Review
Feb 11, 2011

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! :)

Most Helpful Critical Review
Jun 09, 2011

This is a solid and simple recipe for making peas. They were good, but not spectacular.

Apr 17, 2008

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 I recommend serving immediately. Thanks for a great veggie side, easy enough for weeknights, but respectable enough for guests, too.

Jul 05, 2007

I love this reciPEA. I like to cook my peas in the microwave so they can keep their pop. When I say Cook I mean defrost. I poured the chicken stock over my peas and defrosted them for a few minutes. After I sauteed the onion and garlic I poured it over the peas. I let it marinate for a few minutes before serving. My three year old loved it.

Mar 12, 2008

These peas were very tasty. I didn't want to open a can of chicken broth to use only one tablespoon, so I used water and sprinkled in a few chicken boullion granuals. I took the advise of other reviewers and topped the peas with freshly grated Parm. Very good recipe, thank you.

Feb 27, 2007

Very tasty and elegant way to serve peas. I had only canned peas, so used 2 cans. It would have been better with frozen, as the recipe states. I used a regular yellow onion, and 1/2 of it would have been plenty. A whole Vidalia or other nicely flavored onion would be best, as the is the predominant taste of this dish. Instead of the chicken broth, I used a whole bouillon cube dissolved in 1/3 cup water and used the whole thing. Extra salt was not needed. Very nice, easy, and versatile side dish! Thanks!

May 31, 2008

Wow I was surprised at how good this simple recipe turned out. My family has never been a fan of peas so I was looking for a way to make them taste a little different...this recipe was it. I did have frozen corn leftover from another recipe so I put it in the last 2 minutes to heat. Hubby ate 2 helpings (so did I)! Next time I'd like to try it with a little crumbled bacon.

Jul 06, 2008

Sometimes I sprinkle parm cheese on top, and sometimes I stir in a little heavy cream.


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  • Calories
  • 106 kcal
  • 5%
  • Carbohydrates
  • 12.3 g
  • 4%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 4.8 g
  • 7%
  • Fiber
  • 3.5 g
  • 14%
  • Protein
  • 4.2 g
  • 8%
  • Sodium
  • 149 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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