What a great variation on peas. So easy! We used English peas because they were in season but frozen works just fine – go for the baby peas.
Ingredients:
- 4 big handfuls of fresh or frozen peas (How big is your hand?!)
- olive oil
- 1 small handful of Parmesan cheese ,
- freshly grated
- 1 lemon
- ground white pepper
Directions:
- Boil the peas until perfect, then remove from the heat and drain in
a colander, saving a small cup of the cooking water. - Put the peas back in the pan with some of the reserved water.
- Add a splash of olive oil.
- Stir around.
- Then sprinkle in the Parmesan cheese.
- Stir again until every single pea is lightly coated in the sweet, delicately melted cheese. You may need to add a bit more water to loosen the peas – you want them to be oozy (almost like a risotto consistency).
- A small squeeze of lemon juice always lifts the peas and cuts through the cheese.
- A sprinkle of white pepper is nice too.
“This dish is best made quickly at the very last minute as, like a risotto, the moment those peas begin to cool down, things start getting a little claggy and rubbery and you definitely don’t want that.”
Serves: 4
Source: Cook with Jamie, Jamie Oliver
