New peas with pesto


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.
369
Grade this recipe:
Keywords:
Last modified on: June 29th 2025
For 4 people, you will need:

Change to the quantities for:
Times for this recipe
Preparation: 30 min.
Cooking: 15 min.
All in all: 40 min.
When should you start or finish this recipe?
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.
New peas with pesto
To prepare 700 g peas, use very tender new peas, which can be eaten with the pod, and cut them into small pieces.

Stage 2 - 3 min.
New peas with pesto

Stage 3 - 1 min.
New peas with pesto
In a frying pan over medium heat, pour 4 tablespoons olive oil and when hot, add the shallot.

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

Stage 4 - 1 min.
New peas with pesto
Add the peas...

Stage 5 - 10 min.
New peas with pesto
...and cook until just tender, but be careful, they color quickly.

Stage 6 - 2 min.
New peas with pesto
Add 200 g cooked rice and mix well.

Check seasoning.

Stage 7 - 2 min.
New peas with pesto
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.
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 recipe80 RDI=30 %220 RDI=20 %370 RDI=60 %1,550 RDI=80 %6,500 RDI: 80 %
Per 100 g7 RDI=3 %20 RDI=2 %40 RDI=5 %150 RDI=7 %620 RDI: 7 %
Per person20 RDI=8 %60 RDI=5 %90 RDI=10 %390 RDI=20 %1,630 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 : 5.15 €
  • 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)
Other recipes you may also like
Baked apples from St Aubin le Vertueux
Baked apples from St Aubin le Vertueux
Under this pretty name, my personal version of "Les pommes au four" (baked apples).
February 21th 2011252 K 24.2 1 hour 7 min.
Chocolate rolls (petits pains)
Chocolate rolls (petits pains)
Here is a recipe for "real" chocolate petits pains, i.e. with a milk bread dough (not croissants dough) and with a stick of chocolate inside.
October 30th 2021444 K4.6 5 hours 30 min.
Melting Epoisses on toast
Melting Epoisses on toast
Lightly buttered bread, a slurp of dry white wine, cured ham, sliced potato and a piece of Epoisse. A few minutes in the oven is enough to melt the cheese over the potatoes and crisp up the bread.
May 10th 2014213 K 24.1 1 hour 30 min.
Plum tart "En passant par la Lorraine"
Plum tart "En passant par la Lorraine"
This tart - with a nod to the French children's song - features produce the Lorraine region is famous for: plums and hazelnuts. The small, sweet mirabelles contrast with the larger plums and make the most of the different varieties.
September 1st 201946 K 1 hour 60 min.
Pistachio and goji pinwheels
Pistachio and goji pinwheels
Inspired by the traditional French "pain aux raisins" (like Danish pastries), here is a colourful and flavoursome version filled with pistachio cream and goji berries.
October 10th 202133 K 2 hours 20 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-07-06)

*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