These spring peas are a fresh and flavorful side dish made with garlic, lemon, and Parmesan. Lightly sautéed to keep them tender and vibrant, they come together in just 10 minutes for an easy, delicious addition to any meal.
So simple, so fresh, and absolutely delicious! This is my new go-to side when I need something quick but still feels special.
- Lauren L.
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Bailey's Thoughts ...
Some side dishes feel like a chore—just something green on the plate to check the box. But not this one. These spring peas are the side dish you actually want to eat. They’re light but flavorful, simple but intentional, and the kind of thing that makes you wonder why you don’t cook peas more often. And the best part? They come together in under 10 minutes with barely any effort.
The garlic and lemon zest wake everything up, giving the peas just enough punch without overpowering their natural sweetness. A little fresh thyme adds something special (without making it fussy), and the Parmesan? It melts ever so slightly into the warm peas, giving them a salty, savory edge that keeps you coming back for more. It’s fresh, it’s bright, and it pairs with literally anything.
Want to make this even easier? Use frozen peas—no prep, no chopping, just straight from the bag to the pan. Make sure you heat the olive oil before adding the garlic, so it gets fragrant without burning. And trust me on this: don’t skip the lemon juice at the end—it’s what makes these peas feel alive.
-Bailey
If you love these spring peas, you should try my Fresh Corn Salad next. It’s just as quick and easy but brings a totally different flavor to the table—you’ll want it in your side dish rotation.
Ingredients
Olive Oil: A good-quality extra virgin olive oil adds richness and enhances the natural sweetness of the peas.
Garlic: Use fresh garlic for the best flavor—pre-minced garlic can be convenient but often lacks the same punch.
Lemon: Both the zest and juice are used in this recipe. Look for a firm, brightly colored lemon with smooth skin for the juiciest result.
Spring Peas: Fresh peas are best when they’re bright green and firm. If using frozen peas, there’s no need to thaw—just toss them straight into the pan.
Salt and Pepper: Enhances flavor and balances the acidity of the lemon. Adjust to taste.
Fresh Thyme: Adds a subtle earthiness that pairs well with the bright citrus and sweet peas. Look for sprigs with vibrant green leaves for the freshest flavor.
Parmesan Cheese: A freshly grated block of Parmesan will give the best texture and melt more evenly than pre-shredded varieties.
See recipe card for quantities.
Instructions
- Heat the oil and aromatics. In a medium skillet over medium heat, warm the olive oil until shimmering. Add the lemon zest and garlic, stirring frequently until fragrant.
- Cook the peas. Add the spring peas to the skillet, tossing to coat in the oil and aromatics. Season with salt and pepper and stir occasionally until the peas are heated through.
- Add the thyme. Sprinkle in the fresh thyme, stirring to distribute evenly. Let the flavors meld for a brief moment before removing from heat.
- Finish with lemon and Parmesan. Transfer the cooked peas to a serving bowl, drizzle with lemon juice, and sprinkle with Parmesan cheese. Serve immediately.
Substitutions
Olive Oil: Use an equal amount of butter for a richer flavor or avocado oil for a neutral alternative.
Garlic: No substitute. Fresh garlic provides essential flavor, and omitting it would significantly change the dish.
Lemon: Substitute lime zest and juice in a 1:1 ratio for a similar citrus brightness. If using vinegar, replace 1 tablespoon lemon juice with 2 teaspoons white wine vinegar or apple cider vinegar—it will add acidity but lacks the same fresh citrus notes.
Spring Peas: Also called English peas or garden peas, these are best when purchased fresh and already shelled from the produce section. If fresh shelled peas aren’t available, frozen peas are the best alternative and work just as well in this recipe.
Fresh Thyme: Substitute ½ teaspoon dried thyme or an equal amount of chopped fresh parsley for a milder alternative.
Parmesan Cheese: Use Pecorino Romano for a stronger, saltier alternative.
Variations
Gluten-Free: Already is!
Dairy-Free: Omit the Parmesan cheese or substitute nutritional yeast.
Higher Protein: Add 1 cup of cooked edamame or chickpeas for extra protein without changing the texture.
Make-Ahead: You can prepare the ingredients in advance (zest the lemon, chop the garlic and thyme, etc.) and store them in an airtight container in the fridge for up to 3 days. When ready to cook, simply sauté the prepared ingredients with the peas.
Equipment
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Skillet: A medium skillet is ideal for sautéing the garlic and peas. If you don’t have one, any frying pan will work.
Microplane or Zester: For perfectly fine lemon zest, a microplane or zester is essential. It gets the zest without the bitter pith. No zester? A regular grater will work, just be aware the zest might be a bit chunkier.
Storage
Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
Freeze: Freezing is not recommended for this dish, as the peas may lose their texture and become mushy once thawed.
Reheat: Reheat in a skillet over low heat for a few minutes, adding a small amount of olive oil or water to help restore the texture. Alternatively, you can use the microwave in 30-second intervals, but the peas may lose some of their crispness.
FAQ
Definitely. Throw in some carrots, asparagus, or green beans to mix things up. Just keep an eye on cooking time to make sure everything stays tender and fresh.
Absolutely! Frozen peas are a perfect substitute. Just toss them straight into the skillet—no need to thaw—and cook them a little longer if needed.
Related
Looking for other recipes like this? Try these:
Pairing
Recipe
Spring Peas with Garlic, Lemon and Parmesan
- Total Time: 10 minutes
- Yield: 4 servings
Description
These spring peas are a fresh and flavorful side dish made with garlic, lemon, and Parmesan. Lightly sautéed to keep them tender and vibrant, they come together in just 10 minutes for an easy, delicious addition to any meal
Ingredients
- Olive oil (1 tablespoon | 15ml)
- Garlic (1 clove, minced)
- Lemon (1, zested and juiced)
- Spring peas (2.5 cups | 375g)
- Salt (½ teaspoon | 2.5g)
- Black pepper (¼ teaspoon | 1g)
- Fresh thyme (2 teaspoons | 2g)**
- Parmesan cheese (2 tablespoon - ¼ cup | based on preference)
Instructions
- Heat olive oil (1 tablespoon) in a medium skillet over medium heat. After about 1 minute, add garlic (1 clove, minced) and lemon zest (from 1 lemon). Stir until fragrant, about 30 seconds.
- Add spring peas (2.5 cups) to the skillet and toss to coat in the oil and aromatics. Season with salt (½ teaspoon) and black pepper (¼ teaspoon).
- Stir in fresh thyme (2 teaspoons) and cook for another 2-3 minutes, until the peas are heated through and tender.
- Remove from heat and transfer to a serving bowl. Taste and adjust the seasoning if needed, then drizzle with lemon juice (from 1 lemon) and sprinkle with Parmesan cheese (2 tablespoon - ¼ cup). Serve immediately.
Notes
Fresh Thyme can be swapped out for 1 teaspoon of dried thyme.
Gluten-Free: Already is!
Dairy-Free: Omit the Parmesan cheese or substitute with nutritional yeast.
Higher Protein: Add 1 cup of cooked edamame or chickpeas for extra protein without changing the texture.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm in a skillet over low heat with a small drizzle of olive oil or a splash of water, or use the microwave in 30-second intervals.
Make-Ahead: You can prepare the ingredients in advance (zest the lemon, chop the garlic and thyme, etc.) and store them in an airtight container in the fridge for up to 3
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: ~ 1 cup
- Calories: 127
- Sugar: 3.6 g
- Sodium: 645.3 mg
- Fat: 4.3 g
- Carbohydrates: 20.5 g
- Protein: 4.7 g
- Cholesterol: 0.9 mg
Cait
This is absolutely amazing. The first time I made this, my husband was beside himself! Getting put in the normal rotation for sure!
Thank you!