New peas with pesto
For this very simple recipe, we sauté whole new peas, add a little rice, a good spoonful of pesto and it's ready.
457
40 min.
Easy
12 people
7 IngredientsLast modified on: June 29th 2025
4 lb + 9.9 oz peas
3 
12 tablespoons 
2 lb + 1.8 oz 
12 tablespoons 
Times for this recipe
Preparation: 30 min.
Cooking: 15 min.
All in all: 40 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 20 min.
To prepare 4 lb + 9.9 oz peas, use very tender new peas, which can be eaten with the pod, and cut them into small pieces.
Stage 2 - 3 min.
Stage 3 - 1 min.
In a frying pan over medium heat, pour 12 tablespoons olive oil and when hot, add the shallot.
Season with salt and pepper, and cook for 1 minute without browning, stirring constantly.
Season with salt and pepper, and cook for 1 minute without browning, stirring constantly.
Stage 4 - 1 min.
Add the peas...
Stage 5 - 10 min.
...and cook until just tender, but be careful, they color quickly.
Stage 6 - 2 min.
Stage 7 - 2 min.
Serve immediately, with a dollop of pesto on top.
Remarks
If you don't have new peas, of course you can shell them.
For the pesto, don't hesitate to try something different from the classic, such as sorrel or purple pesto.
For the pesto, don't hesitate to try something different from the classic, such as sorrel or purple pesto.
Keeping: 1 or 2 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 recipe | 230 RDI=90 % | 670 RDI=60 % | 1,100 RDI=170 % | 4,660 RDI=230 % | 19,510 RDI: 230 % |
| Per 100 g | 7 RDI=3 % | 20 RDI=2 % | 40 RDI=5 % | 150 RDI=7 % | 620 RDI: 7 % |
| Per person | 20 RDI=8 % | 60 RDI=5 % | 90 RDI=10 % | 390 RDI=20 % | 1,630 RDI: 20 % |
How much will it cost?
- For 12 people : 15.40 €
- Per person : 1.30 €
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)
Peas
Like these other recipes: Baby broad beans and peas with rice and mascarpone , Tomato ladybirds, French-style peas, Salmon "en papillote" with small vegetables, Rice and peas, ... See them all 20
Cooked rice
You can get more informations, or check-out other recipes which use it, for example: Gratin of chicken with rice and sautéed mushrooms, Seared tuna with lemon and lime, Creamy rice with green asparagus and sorrel , Montagnon rice, Rice and zucchini salad with paprika, ... See them all 27
Pesto
You can get more informations, or check-out other recipes which use it, for example: Spinach and Mushrooms with Pesto, Pesto crackers, New Italian-style peas, Loaf for "les filles'", Tomato feuilleté with pesto, ... See them all 15
Olive oil
Like these other recipes: Filet mignon with asparagus, Fish fillet with leeks and mustard cream, Deep leek and potato quiche, Souda salad, Late Winter Soup with Fresh Spinach, ... See them all 527
Other recipes you may also like
Pear tart with almond cream
This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".March 17th 2011368 K4.3 1 hour 15 min.
Candied grapefruit peel
Not really a dessert, more a kind of sweet. After soakiing, strips of grapefruit skin are cooked very slowly to conservethem in sugar. It's a real treat with coffee at the end of a meal.December 20th 2018380 K 14 1 day 1 hour 25 min.
Passion fruit jellies
Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .July 4th 2018337 K4 2 hours 30 min.
Brioche dough
It's a soft and rich dough, with butter and eggs which give a smooth and incredibly tasty brioche. This is the basic recipe for brioche dough, used for all other brioche-based recipes on the site.September 16th 2020532 K 44.2 14 hours 30 min.
Clarified butter
This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline.June 21th 2017468 K4.2 2 hours 15 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-06)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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.
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.