Garlic Butter Pea Sauté with Lemon and Herbs

Quick Recipe Version (TL;DR)

• Yield: 4 snack-size servings (or 2 generous sides)
• Prep Time: 10 minutes
• Cook Time: 8 minutes
• Total Time: 18 minutes

Quick Ingredients

• 3 tbsp unsalted butter
• 1 tbsp extra-virgin olive oil
• 3 cups frozen peas (about 14 oz; do not thaw)
• 3 cloves garlic, finely minced
• 1/2 tsp fine sea salt, plus more to taste
• 1/4 tsp freshly ground black pepper
• 1/8 tsp red pepper flakes (optional)
• 1 tsp finely grated lemon zest (from 1 lemon)
• 2 tbsp fresh lemon juice
• 1/4 cup chopped fresh herbs (parsley, dill, mint, or a mix)
• Optional: 2 tbsp finely grated Parmesan, extra herbs, lemon wedges

Do This

• 1. Prep garlic, zest and juice the lemon, and chop the herbs; keep peas frozen until cooking.
• 2. In a large skillet, melt butter with olive oil over medium heat until foamy.
• 3. Add minced garlic; sauté 30–60 seconds until fragrant but not browned.
• 4. Add frozen peas, salt, pepper, and red pepper flakes; toss to coat in the garlic butter.
• 5. Cook 4–5 minutes, stirring often, until peas are hot, bright green, and just tender.
• 6. Turn heat to low; stir in lemon zest, lemon juice, and herbs. Taste and adjust seasoning.
• 7. Serve warm straight from the pan or in small bowls, topped with extra herbs and optional Parmesan.

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Why You’ll Love This Recipe

• Fast and cozy: Ready in under 20 minutes, but feels like a warm, comforting treat.
• Bright yet buttery: Sweet peas, rich garlic butter, and zippy lemon hit all the right notes.
• Flexible: Works as a snack, simple side, or spooned over toast, grains, or pasta.
• Minimal ingredients: Mostly freezer and pantry staples with a handful of fresh herbs.

Grocery List

• Produce: Garlic, 1 lemon, fresh flat-leaf parsley, fresh dill, fresh mint (any combination)
• Dairy: Unsalted butter, Parmesan cheese (optional)
• Pantry: Frozen peas, extra-virgin olive oil, fine sea salt, black pepper, red pepper flakes (optional)

Full Ingredients

For the Warm Garlic-Butter Pea Sauté

• 3 tbsp unsalted butter
• 1 tbsp extra-virgin olive oil
• 3 cloves garlic, finely minced
• 3 cups frozen peas (about 14 oz; keep frozen until they go in the pan)
• 1/2 tsp fine sea salt, plus more to taste
• 1/4 tsp freshly ground black pepper
• 1/8 tsp red pepper flakes (optional, for a gentle kick)
• 1 tsp finely grated lemon zest (from about 1 medium lemon)
• 2 tbsp freshly squeezed lemon juice
• 1/4 cup loosely packed fresh herbs, finely chopped (such as parsley, dill, and/or mint)

Optional Garnishes & Serving Extras

• 2 tbsp finely grated Parmesan or Pecorino Romano cheese
• Extra chopped fresh herbs
• Lemon wedges, for serving
• Flaky sea salt, for finishing
• Crusty bread or toasted baguette slices, for scooping

Step-by-Step Instructions

Step 1: Prep the Flavor Boosters

Finely mince the garlic cloves and set them aside. Using a microplane or fine grater, grate about 1 teaspoon of lemon zest from a washed lemon, avoiding the bitter white pith. Cut the lemon in half and squeeze out 2 tablespoons of juice, catching any seeds. Finely chop your fresh herbs—aim for a total of about 1/4 cup; you can use all parsley, or a mix of parsley, dill, and mint for more complexity. Keep the peas in the freezer until you are ready to add them to the pan; starting from frozen helps them stay plump and bright.

Step 2: Build the Garlic-Butter Base

Set a large skillet (10–12 inches wide) over medium heat. Add the 3 tablespoons of unsalted butter and 1 tablespoon of olive oil. Let the butter melt completely and start to foam slightly. As soon as it is melted and just beginning to sizzle, add the minced garlic. Cook, stirring constantly, for 30–60 seconds, until the garlic is fragrant and lightly sizzling but not browned. If the garlic starts to color quickly, lower the heat—burnt garlic will make the whole dish taste bitter.

Step 3: Add the Peas and Seasonings

Add the 3 cups of frozen peas directly to the skillet. Immediately sprinkle in 1/2 teaspoon of fine sea salt, 1/4 teaspoon of black pepper, and 1/8 teaspoon of red pepper flakes if using. Toss well to coat the peas in the hot garlic butter mixture. The butter will begin to cling and form a glossy coating on the peas. Spread the peas into an even layer in the pan and cook over medium heat, stirring every 30–45 seconds, until they are hot through and bright green, about 4–5 minutes. You want them tender but still slightly firm and poppy, not mushy.

Step 4: Brighten with Lemon and Herbs

Once the peas are hot and just tender, reduce the heat to low. Add the 1 teaspoon of lemon zest and 2 tablespoons of lemon juice. Toss or stir gently so the lemon flavors distribute evenly and lift any browned bits from the bottom of the pan. Sprinkle in the 1/4 cup of chopped fresh herbs and stir again. The heat should be low enough that the herbs and lemon stay fresh and bright rather than cooking down. Let everything warm together for 30–60 seconds, just until the herbs look slightly wilted and fragrant.

Step 5: Taste and Adjust the Seasoning

Turn off the heat. Taste a spoonful of peas (they will be hot, so be careful). Add a pinch more salt if they taste flat, extra pepper if you want more bite, or a bit more lemon juice if you prefer them extra bright. If the peas seem a bit dry, you can swirl in another teaspoon of butter or a drizzle of olive oil. This is also the time to stir in the optional 2 tablespoons of grated Parmesan if you are using it, which will melt into the warm peas and create a slightly creamy, savory finish.

Step 6: Serve Warm and Spoonable

Transfer the peas to warm small bowls, a shallow serving dish, or set the skillet directly on the table for a rustic presentation. Spoon the buttery peas so they form a cozy, scoopable pile. Top with a final sprinkle of fresh herbs, a pinch of flaky sea salt if you like a little crunch, and an extra grating of Parmesan. Serve with lemon wedges on the side for anyone who wants more zing. Enjoy them as a spoonable snack straight from the bowl, or pile them onto toast, alongside a roast, or over grains for a simple, satisfying meal.

Pro Tips

• Do not thaw the peas first: Adding them straight from the freezer keeps them plump, bright green, and less likely to turn mushy.
• Control the garlic: Garlic cooks fast. Keep the heat at medium and stir constantly so it turns fragrant and soft, not brown.
• Add lemon off high heat: Stir in lemon juice and zest over low heat or after turning off the burner to keep the flavor fresh and tangy.
• Mix your herbs: A combination of parsley, dill, and mint gives beautiful layers of flavor—herby, slightly anise-y, and cool.
• Serve in warm bowls: If possible, warm your serving bowls briefly so the peas stay hot and comforting longer.

Variations

• Creamy Lemon-Pea Toast: Spread toasted sourdough with ricotta or cream cheese, spoon the warm pea sauté on top, and finish with extra lemon zest and herbs.
• Smoky Bacon Peas: Cook 2–3 strips of chopped bacon in the skillet first. Remove the bacon, discard all but 1 tablespoon of the fat, then proceed with the butter, garlic, and peas. Sprinkle crispy bacon over the finished dish.
• Herby Pea Pasta Toss: Double the lemon and herb amounts, then toss the finished peas with 6–8 oz of hot cooked pasta and a splash of pasta cooking water for a quick, bright, buttery pasta dish.

Storage & Make-Ahead

This dish is best enjoyed freshly made, when the peas are at their brightest and the garlic butter is glossy. However, leftovers keep well. Cool the peas to room temperature, then transfer to an airtight container and refrigerate for up to 3 days. Reheat gently in a skillet over low heat with a teaspoon of water or a small knob of butter, just until warmed through; avoid high heat, which can overcook the peas. If making slightly ahead for guests, you can cook the peas up to the point just before adding lemon and herbs. Rewarm briefly, then add the lemon and herbs right before serving to keep the flavors vivid.

Nutrition (per serving)

Approximate values for 1 of 4 snack-size servings: 210 calories; 17 g fat; 7 g saturated fat; 13 g carbohydrates; 5 g fiber; 6 g natural sugars; 5 g protein; 420 mg sodium (will vary based on salt and cheese use). These numbers are estimates and will change if you adjust butter, oil, salt, or add Parmesan or bacon.