New Italian-style peas


New Italian-style peas
For this recipe, new peas mixed with rice, drizzled with olive oil and served with a little pesto.
5,135
Grade this recipe:
Keywords:
Last modified on: April 9th 2025
For 4 people, you will need:

Change to the quantities for:
Times for this recipe
Preparation: 25 min.
Cooking: 15 min.
All in all: 35 min.
When should you start or finish this recipe?
If you start now, at 19:50, you will finish around : 20:20.Change start time
To finish around 7pm, you'll need to have started before: 19:00.Change end time

Step by step recipe


Stage 1 - 15 min.
New Italian-style peas
Prepare 700 g new peas and reserve.

Stage 2 - 3 min.
New Italian-style peas
Prepare and chop 1 shallot.

Stage 3 - 2 min.
New Italian-style peas
In a large frying pan over medium heat, pour 2 tablespoons olive oil and when hot, add the shallot.

Season with salt and pepper, stir and cook for 1 minute, without browning.

Stage 4 - 1 min.
New Italian-style peas
Pour in the peas, season with salt and pepper and mix well.

Cover and cook, stirring occasionally...

Stage 5 - 10 min.
New Italian-style peas
...until the peas are tender.

Stage 6 - 2 min.
New Italian-style peas
Add 200 g cooked rice and a drizzle of olive oil, mix well and check seasoning.

Stage 7
New Italian-style peas
Serve with a dollop (or more) of pesto sauce.
Remarks
You'll notice that as they cook, the peas stain the bottom of the pan quite a lot, so if you like the taste a little full-bodied, once the pan is empty, deglaze the bottom with 1 glass of white wine and pour the resulting juice over the peas.

You can also make this recipe with classic peas.

For the pesto, don't hesitate to change from the classic pesto-basil to another version, such as coriander-cashew pesto.
Keeping: 2 or 3 days in the fridge, protected by cling film.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe90 RDI=40 %190 RDI=20 %380 RDI=60 %1,630 RDI=80 %6,830 RDI: 80 %
Per 100 g8 RDI=3 %20 RDI=2 %40 RDI=5 %150 RDI=8 %650 RDI: 8 %
Per person20 RDI=9 %50 RDI=4 %100 RDI=20 %410 RDI=20 %1,710 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Milk
How much will it cost?
  • For 4 people : £7.85
  • Per person : £2.00

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Chocolate mousse
Chocolate mousse
Here is a simple quick recipe for chocolate mousse. It is just necessary to be careful at the final stage, when mixing the melted chocolate and the beaten egg-whites.
February 21th 2011481 K3.7 40 min.
Blackcurrant liqueur
Blackcurrant liqueur
The fruit liqueurs (or "creams" in French) are a mix of neutral alcohol in which fruits are macerated, and sugar syrup. They are the basis of the very famous "Kir", mixture of dry white wine and blackcurrant liqueur. This recipe is for blackcurrant, but it can be made with other soft fruits like...
August 3rd 2013863 K 44.7 55 min.
Mexican ceviche
Mexican ceviche
Ceviche is typical of South American cuisine, made with avocados, tomatoes and fish fillet cured in lime juice. This is a personal version of Mexican-style ceviche.
October 13th 2010372 K 15 3 hours 9 min.
Pear compote
Pear compote
Stewed pears are not as easy to prepare as stewed apples, as they contain more juice and you risk ending up with more of a coulis than a compote. So here are two simple methods to help you succeed.
April 26th 2012471 K4.3 40 min.
Italian toast
Italian toast
These Italian toasts are slices of fried bread with pesto, omelette and cooked tomatoes, garnished with a basil leaf.
December 1st 2013106 K 14 50 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-07-27)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page