Sautéed Peas With Anchovies and Scallions

By Sue Li

Published September 21, 2023

  • James Ransom for The New York Times. Food Stylist: Maggie Ruggiero.
Media 1 of 1
Total Time
10 minutes
Prep Time
5 minutes
Cook Time
5 minutes
Rating
5(338)
Comments
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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

  • ¼ 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

Ingredient Substitution Guide
Nutritional analysis per serving (2 to 4 servings)

11 grams carbs; 3 milligrams cholesterol; 189 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 14 grams fat; 3 grams fiber; 228 milligrams sodium; 5 grams protein; 4 grams sugar

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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Preparation

  1. 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.

  2. 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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Ratings

5 out of 5
338 user ratings
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Comments

Chris B.

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

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.

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.

Matt M.

These peas are AMAZING. Makes total sense garlic and anchovy would make for great peas, but this is even better than I was expecting. So much flavor (and no, it does not taste like anchovy if you aren't a big anchovy fan, although I did have some small slivers left since I did not break up the anchovies all that well). Will absolutely make this again - a real easy, amazing side dish.

Nick

Everyone’s asking how they can reduce the anchovies. I tripled them. Yum!

MP

I used anchovy oil out of EVO Only 2 T of it So disappointed in this recipe & I love anchovies

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