Need a quick and easy side dish? Have a bag of peas in the freezer? Then, you can whip up a delicious dish of pea sott’olio – an Italian dish which means ‘under oil’.

Cooking peas in olive oil with garlic and mint infuses them with an amazing flavour – making them the perfect accompaniment to grilled fish or lamb chops, or try them bruschetta-style served on grilled bread and scattered with torn mozzarella.

Pea sott’Olio by Claire Thompson
Pea sott’Olio by Claire Thompson (Mike Lusmore/PA)
Pea sott’Olio by Claire Thompson
Print Recipe
Nutrition Facts
Pea sott’olio
Amount Per Serving
Calories 281 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 3g19%
Sodium 588mg26%
Potassium 305mg9%
Carbohydrates 19g6%
Fiber 7g29%
Sugar 7g8%
Protein 7g14%
Vitamin A 956IU19%
Vitamin C 52mg63%
Calcium 34mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Pea sott’olio

Peas cooked in olive oil and garlic
Cook Time5 mins
Resting time5 mins
Total Time10 mins
Course: Side Dish
Cuisine: Italian
Servings: 4
Calories: 281kcal
Author: Claire Thomson

Ingredients

  • 80 ml olive oil
  • 500 g frozen peas thawed
  • 2 cloves of garlic or 1 shallot very finely sliced
  • A small bunch of fresh mint (or basil if you like) leaves roughly chopped
  • Grated zest of 1 lemon
  • 1 tsp salt and freshly ground black pepper to taste

Method

  • Put three-quarters of the oil into a saucepan with the garlic or shallot, mint and peas. Add the salt and pepper, together with about three tablespoons of cold water. Cover with a lid and simmer over a moderate heat for about five minutes, then remove from the heat and add the lemon zest.
  • Pour the peas into a wide shallow dish and top with the remaining oil. Check the seasoning and leave to sit for five minutes before serving.

Nutrition

Calories: 281kcal | Carbohydrates: 19g | Protein: 7g | Fat: 21g | Saturated Fat: 3g | Sodium: 588mg | Potassium: 305mg | Fiber: 7g | Sugar: 7g | Vitamin A: 956IU | Vitamin C: 52mg | Calcium: 34mg | Iron: 2mg

The Art Of The Larder by Claire Thompson, photography Mike Lusmore, is published by Quadrille.

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