Creamy Parmesan Peas
Serves 4 to 6
These peas have convinced some who vowed they would never eat a pea in their life, to not only eat them, but actually enjoy them. Fresh or frozen peas may be used but if you are using frozen they really only need to be warmed through in the cream whereas fresh peas will take some time to cook and become tender.
2 tablespoons unsalted butter
2 garlic cloves, roughly chopped
3/4 cup heavy cream
1 cup finely grated Parmesan cheese (plus more for serving)
Sea salt
Freshly ground black pepper
4 cups fresh or frozen peas
In a large skillet or saucepan over medium heat, melt the butter. Add the garlic and cook just until fragrant, about 30 seconds. Stir in the cream and bring to a gentle simmer. Reduce the heat to medium low and simmer for 5 minutes. The cream will have reduced slightly and will become thickened.
Reduce the heat to low and stir in the Parmesan a little at a time until all has been well incorporated.. Season with salt and plenty of freshly ground black pepper.
At this point you can turn off the heat and let this mixture sit until you’re nearly ready to serve or you can place it in an airtight container and refrigerate for up to one week.
Just before you are ready to eat, reheat the cream mixture and bring to a simmer. Stir in the peas and cook until tender (see headnote). Taste and add more salt as needed.