Sautéed Peas With Anchovies and Scallions

Name: Sautéed Peas With Anchovies and Scallions
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 2 to 4 servings
Ingredients: 1/4 cup olive oil; 4 anchovy fillets packed in oil; 2 large garlic cloves, crushed into large chunks; 1 (10-ounce) bag frozen peas; Kosher salt and freshly ground pepper; 2 scallions, thinly sliced

By Sue Li

Published Sept. 22, 2023

Sautéed Peas With Anchovies and Scallions — James Ransom for The New York Times. Food Stylist: Maggie Ruggiero.

Total Time: 10 minutes
Prep Time: 5 minutes
Cook Time: 5 minutes
Rating: 5(258)
Comments: Read comments

Built for ease, this recipe uses kitchen staples like frozen peas, canned anchovies and garlic to make a quick side dish in minutes. Build flavor by melting anchovies and garlic into olive oil, then add frozen peas directly into the pan and simply stir until seasoned and warmed. (The peas do not have to be thawed prior to cooking, and they’ll thaw quickly in the pan.) If fresh peas are in season, please use them and cook them until they’re bright green. You can also substitute the peas with hearty greens like kale, Swiss chard or collard greens; just strip them off their stalks and tear them into bite-size pieces before adding them to the pan. This green side pairs well with roasted chicken, or toss it with cooked pasta, a few tablespoons of olive oil and a flurry of grated Pecorino to turn it into a meal.

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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

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Preparation

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.

Ratings

5 out of 5

258 user ratings

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Comments

Anne1 year ago

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.1 year ago

For reference: 1 anchovy fillet = 1/2 teaspoon anchovy paste

Oregon cook1 year ago

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.

kristen1 month ago

Thanks to the commenter who suggested pasta—this made a delicious pasta (hot or cold) with cavatappi, though shells or orchiette might be even better. Beautiful spring dish. I also threw in some kale that was on its last leg. Will be a staple in my house!

David D3 months ago

A question, extra virgin olive oil or just plain olive oil?

JM4 months ago

I did not care for this. The anchovies detracted from the fresh taste of peas that makes them appealing in the first place.

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