Sautéed Peas With Anchovies and Scallions
- Total Time
- 10 minutes
- Prep Time
- 5 minutes
- Cook Time
- 5 minutes
- Rating
- Notes
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Ingredients
Yield:2 to 4 servings
- ¼cup olive oil
- 4anchovy fillets packed in oil
- 2large garlic cloves, crushed into large chunks
- 1(10-ounce) bag frozen peas
- Kosher salt and freshly ground pepper
- 2scallions, thinly sliced
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
189 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 11 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 5 grams protein; 228 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Heat olive oil in a large skillet over medium-high. Add anchovies and garlic and cook, stirring frequently, until anchovies have melted and garlic is lightly golden, 1 to 2 minutes.
- Step 2
Add peas and cook, stirring frequently, until the peas are heated through, 2 to 3 minutes. Season with salt and pepper. Top with scallions before serving.
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Cooking Notes
Anne
Lol if you happen to have a large package of Costco peas of a certain age, frozen into a block, don't despair. Use an icepick to hack out 10 ounces of peas -- or 11.6 ounces, the recipe is forgiving -- rinse in a strainer to remove the rime, and use them in this recipe. Amazing. Delicious fast meal over frozen ravioli, topnotch pantry fare.
Chris B.
For reference: 1 anchovy fillet = 1/2 teaspoon anchovy paste
Claire
Delicious, easy, and forgiving recipe. I eyeballed the ratios to make a single serving for a quick lunch, and was not disappointed. If you like peas and anchovies, but (like me) have never thought to combine them, you will love this!
Oregon cook
I learned to make this with pasta from an old Italian woman who owned a farm I’d help out on when I was a teen over 50 years ago. She always used salad or tiny elbow macaroni, used quite a bit more anchovies and stir fried it all in olive oil and butter. I used to serve this for wine tasting dinners and everyone loved it. I know it’s heretical, but add som freshly grated parm and enjoy.
P
Nice and quick side dish with main dish flavors. I elevated leftover boring plain quinoa with these peas: a light, but satisfying lunch. I typically add unsociable amounts of garlic to everything I cook for myself and will do so next time. The two cloves in this recipe are sufficient when you’re sharing this with others
Meaghan
Is there a substitute for the anchovies?
Beatriz
I love anchovies, but I cook in a vegetarian household. I'm always looking for umami-boosting alternatives to anchovies. My favorite so far, which I'll test on this recipe tonight, is to make a paste of garlic and capers.
Eleanor
This was a very simple way to elevate frozen peas into something very special. I used anchovy paste, but in truth, this is one of the few preparations in which whole anchovy filets would have worked better and dissolved more ocmpletely.
Instant Pothead
I generally use soy sauce or marmite as a substitute for umami bombs like anchovies.
ER
Kind of meh, but yummy if you squeeze a lemon on top. Add lots of salt!
Susan B
I had a lot of asparagus so I decided to use that instead of the peas. I cut the asparagus into smaller pieces so everything was more or less bite size. I cooked the asparagus in with the anchovies and garlic on low heat with a lid on because I knew it was going to take longer to cook than frozen peas. It was very tasty. Initially I wasn't sure whether or not to rinse the anchovies, but because they didn't say I should, I did not. That added a nice saltiness to the dish. Yum!
CB
Delicious! I make it as written, but also add some fresh spinach to the mix.
Charlotte
I don't know who is giving this anything less than five stars--delicious, easy, and a nice way to incorporate some fish (which I otherwise find repelling)!
Robert Gaines
Fantastic side dish with complex flavors - easy and delicious. I doubled the garlic (always a personal choice)
LLB53
We loved this and two of us ate the entire batch. I did cut the oil back to 1 Tbsp and in a non-stick skillet that was more than adequate along with the oiliness of the anchovies. The umami was wonderful and I would challenge an anchovy hater to determine that anchovies were used in this preparation. Definitely on the repeat list as peas are often too boring.
Angela Marshall
Crushed green peas 2 tablespoons olive oil 1.5 tbsp butter Pinch sea salt 2 tblsp finely diced red onion 1 teaspoon chilli flakes 2 anchovies, chopped 3 cups frozen baby peas 1 cup good quality chicken stock Freshly ground black pepper Heat butter, oil and salt over low heat. Add onion, anchovies and chilli flakes. Cook until softened. Stir in frozen peas, add stock and pepper. Cook until very well done (about 20 minutes). Crush the peas randomly so some are whole and some mashed.
Mary
I liked how quickly and easily this side dish came together, but next time I will punch it up a bit (more anchovies, upping and maybe mincing garlic, and possibly sautéing the scallions before adding them).
David
My wife and I frequently made a simpler version of this when we were first together, and I’d love to cook this version. Problem: I really dislike anchovies. Does anyone have a good substitute?
sarahmartha
Easy but be careful not to use too much oil
GGD
Excellent--used anchovy paste and halved the recipe for 2. Cooked in a small saucepan.
Bob Gaines
A fantastic (and quick) side dish. A nice way to elevate sides into something memorable.
Instant Pothead
Oddly delicious, though my husband, who hates 'fishy' flavours, categorically refused to eat more after his first bite. Probably doesn't need a full 1/4 cup of olive oil if using oil from the anchovies, unless you want to toss with lots of pasta at the end.
Fiona
Yummy! I love all these ingredients and it is an easy, quick, tasty side dish. I think a little less oil would have been better for me. I added some more peas to soak up some oil, but it diluted the flavour- a little next time less oil.
SusanB
Had to make an emergency substitution with frozen green beans, and it turned out surprisingly well, though still not as good as the peas. Just a tip for an easy, quick, tasty side.
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