These Cacio e Pepe Peas turn a bag of frozen green peas into a quick, side dish with Pecorino Romano and plenty of freshly cracked black pepper. Just 4 ingredients and ready in 10 minutes!
Easy Frozen Peas Recipe
I don’t usually get excited about a bowl of green peas. I don’t mind them pureed in soup (like my Spring Pea Soup) or tucked into main dishes like this Chicken and Dumplings, or Ground Turkey Pea and Potato dish, but eating them on their own would never be my first choice. Peas have been trending all over my social feed lately, so I set out to make a pea side dish that tastes good. Tossing a bag of frozen peas with the flavors of my favorite pasta dish, cacio e pepe was a game changer. The sharp Pecorino and black pepper balance the peas’ sweetness, while a little butter brings everything together. It’s a simple way to get a vegetable with fiber and plant-based protein on the table, whether it’s a weeknight dinner or a scaled up for a holiday meal.
Why This 10-Minute Pea Side Dish Works
I’m trying to get 25 to 30 grams of fiber each day, so I’m always looking for easy ways to add more to my meals. I never expected a bowl of peas to be something I’d look forward to, but the butter, black pepper, and Pecorino won me over. Now I’m excited to find more ways to enjoy them.
- Ready in 10 minutes: Frozen peas go straight into the skillet, so there’s no need to thaw them.
- Just four ingredients: Peas, butter, black pepper, and Pecorino, plus a little water.
- Protein and fiber: Green peas bring both to the plate, along with vitamins and minerals.
Ingredients You’ll Need
Here’s everything you need for this easy frozen pea side dish. See the recipe card below for exact measurements.
- Frozen petite peas: I prefer their smaller size and tender texture, but regular frozen peas work too. Choose plain peas, not peas in sauce.
- Salted butter: Helps the pepper bloom and gives the peas a glossy finish.
- Black pepper: Freshly grind it fairly coarse so its flavor comes through.
- Pecorino Romano: Finely grate it so it mixes smoothly with the water and coats the peas. Parmesan will work if that’s what you have, though the flavor will be milder.
- Water: Mix a little with the cheese before adding it to the peas to help distribute it evenly.
How to Make Cacio e Pepe Peas
This one-skillet side comes together in about 10 minutes. See the recipe card below for the printable directions.
- Make the cheese mixture: Stir the finely grated Pecorino and room-temperature water into a thick paste in a small bowl.
- Toast the pepper: Melt the butter in a large skillet over medium heat. Add the black pepper and stir for about 30 seconds, until fragrant.
- Cook the peas: Add them straight from the freezer and cook, stirring occasionally, until heated through, about 4 to 5 minutes. Let any excess liquid cook off.
- Finish off the heat: Remove the skillet from the heat and let it stand for 30 seconds. Toss in the Pecorino mixture, adding another splash of water if needed to coat the peas. Finish with more black pepper.
Tips for the Best Cheesy Peas
- Grate the cheese finely. A fine grate is easier to stir into a paste and distribute over the peas.
- Keep the peas bright. Cook them only until heated through; they don’t need a long simmer.
- Turn off the heat before adding the cheese. A very hot pan can make Pecorino clump instead of coating the peas.
- Taste before salting. Salted butter and Pecorino may be all the seasoning you need.
Variations
Make pasta and peas: Last night I tossed these peas with pasta, and it was so good. Mix them into warm orzo or your favorite pasta for an easy pasta and peas. Add a splash of pasta cooking water to loosen the cheese coating, then finish with extra Pecorino and black pepper.
What to Serve with Cacio e Pepe Peas
These peas are especially good with simple chicken, pork, or fish, and they’re easy enough for a weeknight but special enough for a holiday table. Try them alongside my Skillet Chicken Cordon Bleu, Pork Chops with Dijon Herb Sauce, or Air Fryer Rotisserie Chicken. You could also spoon them over toast with ricotta for a quick lunch.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 4 days. For the best texture if you’re making them ahead, cook the peas with the butter and pepper, then add the Pecorino mixture after reheating each portion. Warm the peas in a skillet or microwave until hot, and finish off the heat with the cheese and a splash of water.
Note: Fully dressed leftovers can be reheated, but the cheese may not coat the peas as smoothly the second time.
Cacio e Pepe Peas
Ingredients
- 1 16-ounce bag frozen petite peas
- 1 tablespoon salted butter
- ¾ teaspoon black pepper, freshly coarsely ground, plus more for serving
- ½ cup Pecorino Romano, finely grated, plus more for serving if desired
- 2 tablespoons water, room-temperature, plus more as needed
Instructions
- Stir the Pecorino and 2 tablespoons water together in a small bowl to make a thick paste.
- Melt the butter in a large skillet over medium heat. Add the black pepper and stir for about 30 seconds, until fragrant.
- Add the frozen peas and cook, stirring occasionally, until heated through, about 4 to 5 minutes. If there’s excess liquid in the pan, let it cook off.
- Remove the skillet from the heat and let it stand for 30 seconds. Add the Pecorino mixture and toss until the peas are coated, adding another tablespoon of water if needed. Finish with grated cheese and black pepper.
Last Step:
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Nutrition
FAQ
No. Add them straight from the freezer to the skillet and cook just until heated through.
Yes. Parmesan will make a milder version, but Pecorino Romano gives the dish its classic cacio e pepe flavor.
Yes. Taste the peas after adding the cheese, then season with salt if needed.
