Creamy Skillet Peas

These Creamy Skillet Peas with Pepper Croutons make a great healthy side dish for any occasion. And, the dish comes together in just a few minutes, so it works well even for weeknights.

We appreciate your support

Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.

Seasonal produce for this side dish

I love the combination of the peppery crunchy croutons on top of the fresh green crunchy pea pods. I used 3 different kinds of peas in this dish.

Snow peas (I’ve also seen them called China Peas) are the skinny pea pods.

Sugar snap peas are the fatter pea pods that you can see there are green peas inside.

And I’m pretty sure everyone is familiar with frozen peas.

Frozen peas

I highly recommend the use of petite frozen peas. They’re smaller and more tender than the large frozen peas, and therefore require less cooking.

If you go with the larger frozen peas, you may need to increase your cooking time a little (perhaps adding the large frozen peas at the same time you add the pea pods).

How to prepare the pea pods

I always cut the tips of the pea pods off. And, if you have pods with strings you’ll want to remove the strings.

Here’s how… Hold a small knife in one hand and the snap pea in the other, with the inside curve of the pod facing you. Cut one of the tips of the pea and pull off the tough string that runs along the length of the top of the pod.

Fresh pea pods

I’ve had a love of pea pods ever since I was a kid and we used to grow English peas in the backyard. I’d go out and pick a few pods off the vine and snack on fresh peas. Oh, man they were one of my favorites. In fact, they still are.

And, in the springtime when you can find English pea pods at the markets I buy bunches of them for snacking. They would be lovely in this dish as well, if you can find them.

Make this dish vegan

If you want to make the dish vegan, sub canned coconut milk for the whole milk. Canned coconut milk will give a nice thick creaminess to the dish.

And, leave the Asiago off.

Join me on Social Media

If you like seeing my recipes subscribe via email in the upper right.
Or, connect with me on your favorite social media channel for recipes, photos, & much more:
Pinterest, Facebook, Instagram, YouTube and Twitter!
And find my shop on Amazon for recommendations on cool tools

If you try this recipe,
please come back & leave a comment below letting us know how it goes.
Share a picture & tag @lifecurrents on Instagram.
Or you can upload a “tried it” photo (I would love to see)
via the pin.

Recipe

Creamy Skillet Peas with Pepper Croutons

Debi

A delicious spring side dish that's filled with fresh green vegetables and topped with homemade croutons

5 from 1 vote

Print Recipe Pin Recipe Rate this Recipe

Cook ModePrevent your screen from going to sleep.

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Course Side Dish

Cuisine American

Servings 4 servings

Calories 347 kcal

Ingredients

  

1x2x3x

• 1 cup French bread cut into ½-inch cubes
• 2 tablespoons olive oil or your choice of light flavored oil divided use
• ¼ teaspoon salt
• ½ teaspoon white pepper divided use
• 3 medium shallots chopped
• 8 ounces sugar snap peas ends cut off and strings removed (about 2 cups)
• 3 ounces snow peas ends cut off and strings removed (about ½ cup)
• 2 cups frozen peas thawed
• ½ cup whole milk
• Freshly grated Asiago cheese to garnish

Instructions

 

• In a medium bowl toss bread cubes with 1 tablespoon oil, salt, and ¼ teaspoon pepper. Heat a large skillet over high heat. Add bread; sauté 2 to 3 minutes or until toasted. Transfer back to the bowl, and set aside.
• Swirl remaining 1 tablespoon oil into pan. Add shallots; sauté until browned and softened, about 5 minutes. Add sugar snap peas and snow peas; sauté 1 to 2 minutes or until peas are bright green. Add thawed frozen peas, and remaining ¼ teaspoon pepper; sauté about 2 minutes or until well combined and heated through.
• Add milk to sautéed peas mixture; cook 1 minute or until snap peas are crisp-tender and cream thickens. Remove pan from heat. Sprinkle with grated Asiago and bread cubes. Enjoy!

Nutrition

Calories: 347kcalCarbohydrates: 52gProtein: 14gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 4mgSodium: 522mgPotassium: 511mgFiber: 8gSugar: 13gVitamin A: 1452IUVitamin C: 77mgCalcium: 128mgIron: 5mg

Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.

Keyword green peas, snap peas

Tried this recipe?Mention @LifeCurrents or tag #LifeCurrents!