When I was rummaging through all three(!!) of my freezers yesterday, I realized that I have an excessive amount of peas. I counted at least 6 bags of them, and that’s just what I found on the doors and surfaces of the shelves! There’s probably 23 more bags of them tucked away on the bottom and in the back. 
Sadly, I’m probably only exaggerating a little bit.
Obviously I love peas, so eating them won’t be a problem. I even like them raw! In fact, raw with olive oil + vinegar + diced red onion is one of my favorite ways to eat them.
But last night I used them for a sauce that could double as a soup.
Linguine with Parmesan Pea Sauce and Shrimp
Bowl of romaine with just EVOO + vinegar on the side ‘cause I’m fancy like that. 
Parmesan Pea Sauce Recipe
Ingredients:
- 2 cups vegetable or chicken broth
- 1/2 cup 1% milk
- 2 cups frozen peas, steamed
- 1 tablespoon butter
- 1/2 cup grated parmesan cheese
- Garlic powder to taste, about 1/2 teaspoon
- Black pepper to taste
- Sea salt to taste
Method:
- Steam peas in microwave or stove top; drain and set aside
- In a saucepan, add in broth, butter, parmesan cheese, garlic powder, salt and pepper, then add in steamed peas and milk and stir well. Cook together on low-medium until it comes to a slow boil and begins to thicken; stir often to prevent sticking.
- When sauce is heated, carefully transfer to blender and blend until smooth. *Can also use hand-blender if you have one. Note: Not a hand-mixer with beaters.
- After sauce is blended well, transfer back to sauce pan and heat on low to reduce (thicken) a bit more. Turn heat off when reached desired thickness.
- Serve as a soup or use as a sauce for pasta, rice, vegetables, fish, meat, etc.
Makes 4-8 servings depending on purpose
I made thin linguine and cooked shrimp in a bit of palm oil with black pepper. When the linguine was done, I mixed the pasta with all of the pea sauce until all of it was coated, then I topped it with shrimp. Would also work with chicken or even by itself.
It was DELICIOUS! Sort of like a green alfredo sauce, but also like eating pea soup—very versatile! I loved it. Dustin liked it, too. If you add a dash of nutmeg it might be even more alfredo-like. So GOOD! I’m going to make this again and eat it as a soup… maybe with roasted garlic blended in and crusty bread on the side? Mmmm!! Yum yum. 
I guess you can expect to see a lot of peas in my upcoming posts, LOL. That’s not a bad thing, though. Peas are pealightful. Some of my favorite bloggers are in fact PEAS!
Minding My Peas
- Salmon Orzo Salad with Peas
- Cheezy Quinoa with Peas (nutritional yeast sauce)
- White Vegetable Lasagna with Bean Sauce and Peas
- Salmon Salad with Carrots + Peas on Bed of Leafy Greens
- Salmon, Blue Cheese, and Peas Pasta Salad
Are you a fan of peas? I’ve always liked them. Thoughts?
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