Ingredients
Method
- Heat the olive oil in a large skillet over medium-high heat until it shimmers. Add the thawed peas in an even layer — don't crowd them, work in batches if needed. Cook undisturbed for 3 minutes to develop color, then stir and continue cooking 4 more minutes until lightly browned in spots.
- Push the peas to one side of the skillet. Add the garlic to the empty spot and cook 30 seconds until fragrant, then mix everything together.
- Reduce heat to medium-low and stir in the lemon zest, Parmesan, and butter. Cook 1 minute more until the cheese melts and everything is coated.
- Season generously with salt and pepper. If using red pepper flakes, add them now. Serve immediately while hot.
Nutrition
Notes
Prep tips: Thaw the peas in a colander and pat dry with paper towels before cooking — excess moisture is what makes them steam instead of brown. If you're using fresh peas, double the amount (about 20 ounces).
Substitutions: You can use all butter instead of olive oil for richer flavor. Frozen edamame works well in a pinch. Swap Parmesan for Pecorino if you prefer something sharper.
Storage: Leftovers keep in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat with a splash of water, or microwave in 30-second intervals until warm. The texture softens slightly but remains pleasant.