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Cacio e Pepe Peas
These cacio e pepe peas are so easy! A bag of frozen peas becomes a quick, delicious side dish with Pecorino Romano and freshly cracked black pepper.
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.
Notes
If you like a lot of black pepper, feel free to add more. If reheating in a skillet, loosen it up with a little more water.
Nutrition
Serving: 3/4 cup, Calories: 154kcal, Carbohydrates: 15.5g, Protein: 8g, Fat: 6.5g, Saturated Fat: 4g, Cholesterol: 17.5mg, Sodium: 325.5mg, Fiber: 5g, Sugar: 5.5g
- WW Points: 3