The book "Cook with Jamie" turned out to be a treasure trove of simple and delicious recipes (until now, my favorite had been "My Italy"). These peas couldn’t be simpler to make. In winter, fresh-frozen peas work perfectly. Peas with Parmesan is a wonderful combination, and Jamie promises even his kids love it. Give it a try! As a variation, we also made this dish with fresh-frozen green beans, and it turned out fantastic!
- 500 g fresh green peas or green beans (frozen works fine)
- 1 tbsp. butter
- a handful of freshly grated Parmesan
- 1 small lemon
- ground white pepper (if unavailable, substitute with green, pink, or black pepper)
Cook fresh peas until tender, or simply pour hot water over frozen peas and let them sit for 5–10 minutes. Drain the water, reserving about 100 ml. Return the peas to the pot, then add the reserved water and butter. Stir in finely grated Parmesan (grating it finely helps it dissolve faster) and squeeze in the lemon juice to taste. Stir continuously, much like making risotto, allowing the butter, Parmesan, and lemon juice to create a thick, creamy sauce that coats the peas. Season with pepper. This makes the perfect side dish.
Cook fresh peas until tender, or simply pour hot water over frozen peas and let them sit for 5–10 minutes. Drain the water, reserving about 100 ml. Return the peas to the pot, then add the reserved water and butter. Stir in finely grated Parmesan (grating it finely helps it dissolve faster) and squeeze in the lemon juice to taste. Stir continuously, much like making risotto, allowing the butter, Parmesan, and lemon juice to create a thick, creamy sauce that coats the peas. Season with pepper. This makes the perfect side dish.
