Creamy Skillet Peas with Pepper Croutons

Servings 4
Author Debi


  • 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


  1. 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.
  2. 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.
  3. 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!