Peas with Bacon, Shallots, and Parmesan cheese is a quick, easy and super flavorful way to dress up a bag of frozen peas!
PEAS WITH BACON, SHALLOTS, AND PARMESAN
Like this recipe? Pin it to your SIDE DISH pin board!
Follow Real Housemoms on Pinterest!
So at the last minute, I’m looking around to see what veggies I can scrounge up and try to think of something to do with them.
If I’ve got some fresh green beans, I usually turn to my green beans with mustard butter sauce. Or if I have broccoli, I’ll just give it a simple steam.
For spinach, I’ll sauté it or make my super simple spinach salad with a ridiculously easy balsamic vinaigrette.
But even when I’m low on fresh veggies, one thing I’ve always got on hand is a bag of frozen peas. Always, always. You can come over and check my freezer. (You may have to dig for them though. It’s a wee bit full at the moment!)
And if I’ve got bacon (usually a yes) and some shallots in the pantry (more often than not), I can whip together this peas with bacon, shallots, and Parmesan side dish that makes me feel a bit fancy but is really very simple.
The bright fresh peas are mixed with the lightly sautéed shallots and have a really deep, smoky flavor from cooking in the bacon grease and being topped with crumbled bits of bacon as well. And the Parmesan cheese adds another layer of richness to finish this off.
So. Much. Deliciousness.
A few notes on peas with bacon, shallots, and Parmesan:
- I use thick-cut bacon, but any kind will do.
- To quickly thaw my frozen peas, I put them in a colander and run them under cold water for about a minute. Then they’re ready to add right in.
- I adore shallots — and all onions really — but if you’re not as big of a fan, you could use just 1 shallot in the recipe below.
- If you are more partial to canned peas, you can substitute those for this recipe. Or use fresh if you have some. You need about 2 1/2 cups total.
I hope you give this easy weeknight side dish a try ‘cause everyone’s gonna wanna eat their peas now!
- 3 slices bacon
- 2 large shallots finely diced - about 1/2 cup
- 1 12 oz. bag frozen peas thawed (about 2 1/2 cups)
- 1/4 cup grated Parmesan cheese
- salt and pepper to taste
- Heat a large skillet over medium heat and add bacon slices. Cook until the bacon is cooked through and crisped on both sides, turning occasionally, about 8-10 minutes.
- Remove bacon to a paper towel, leaving the bacon grease in the pan. Crumble the bacon and set aside.
- Add chopped shallots and sauté in the bacon grease until tender, 1-2 minutes.
- Add peas and stir until warmed through, about 1-2 minutes.
- Season to taste with salt and pepper.
- Serve peas with reserved crumbled bacon and grated Parmesan cheese.
To quickly thaw my frozen peas, I put them in a colander and run them under cold water for about a minute. Then they’re ready to add right in.
If you are more partial to canned peas, you can substitute those. Or use fresh if you have some. You need about 2 1/2 cups total.