This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission. Please read our disclosure policy.
Why I Love These Lemon Herb Peas
There’s something about peas that always feels right during the spring season. Maybe it’s their bright color, or maybe it’s how natural they feel next to all the classic dishes that show up at this time of year. This recipe takes that familiar feeling and gives it new life with a warm vinaigrette, lots of fresh herbs (you can choose which ones you want), and a squeeze of lemon juice to brighten everything up right at the end.
This recipe feels a little more elevated than plain buttered peas, but it’s just as easy to make!
I especially love a recipe like this for Easter (or any family meal) when the table is already full, and the side dishes need to be something special. It’s the kind of dish that works perfectly alongside ham or pork, potatoes, and lemon meringue pie. Believe me: everyone will be reaching for one more spoonful because it tastes so fresh.
Here are the reasons to love this Easter side dish:
- Bright, fresh flavor from a combination of lemon juice, herbs, and shallot.
- Super quick side dish that starts with frozen peas. Seriously, make it right before the meal is ready to serve!
- Perfect for Easter or any spring dinner.
- Lighter and fresher than cream-based pea recipes.
Lemon Herb Peas Ingredients
This pea side dish is made with simple ingredients, aimed at highlighting the best of spring’s flavors:
- Shallot – Adds savory flavor with a milder bite than onion.
- Olive oil – The base of the warm vinaigrette that works to soften the shallot.
- Kosher salt and black pepper – Season the peas and vinaigrette.
- Dijon mustard – Gives the vinaigrette some tang and helps it to emulsify.
- Honey – Softens the mustard’s sharpness.
- Frozen peas – The sweet base that makes this recipe quick and dependable. Make sure to let them thaw at room temperature before cooking.
- Lemon juice – Brightens everything at the end.
- Chopped fresh herbs – The finishing touch that makes these peas taste especially spring-forward. Personally, I prefer a mixture of tarragon, mint, and dill.
The full amount of each ingredient can be found in the recipe card below.
How to Make Lemon Herb Peas
There are 4 super simple steps to prepare this lemon herb peas side dish:
Soften the shallot – In a large skillet, heat the olive oil over medium-high heat. Add the shallot and sauté until softened, 3-5 minutes.
Make the vinaigrette – Remove the skillet from the heat and add the kosher salt, black pepper, Dijon mustard, and honey. Stir until the mixture is fully combined.
Warm the peas – Add the thawed peas and return the skillet to medium heat. Toss and stir until the peas are warmed through and bright green, 2-4 minutes.
Finish and serve – Remove from the heat and transfer the peas to a serving dish. Squeeze the lemon juice over the top and sprinkle with the chopped herbs just before serving.
Recipe Tips
- Thaw the peas first – Starting with thawed peas helps them heat quickly and keeps the vinaigrette from becoming watery. You can use fresh peas, but they do take longer to cook and can be hard to find.
- Do not overcook – The peas only need to warm through. Cooking them too long can dull both the color and texture.
- Add the lemon at the end – Fresh lemon juice tastes brighter when it is not cooked down in the skillet, so a squeeze over the entire dish right before serving is the perfect timing.
- Use a mixture of herbs – Whatever your heart desires is perfect! I prefer tarragon, mint, and dill, each of which brings something different. Together, they make the dish taste layered and fresh.
- Serve slightly warm – This is when the shallot vinaigrette really coats the peas well, and the herbs smell their best!
Follow These Tips
Serving
Serve these peas warm in a bowl or on a platter, with the fresh herbs sprinkled on top right before serving. They’re especially good when paired with baked ham, pork roast, roasted potatoes, lamb, roast chicken, ham balls (a Midwest favorite!), or any light, spring meal that needs a bright green side. They’re also great even when cooled to room temperature, making them perfect for a holiday table.
Storage
Refrigerate – Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freeze – This is not my first choice for freezing since the peas can lose some of their texture once thawed, so I would not recommend it.
Reheat – Warm gently in a skillet over low heat or in the microwave in short intervals until heated through. To make sure the leftovers have great flavor, add a fresh squeeze of lemon juice and a few extra herbs before serving to wake the flavors back up.
More Easter Recipes
Have I Convinced You to Make This Recipe?
I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!
Lemon Herb Peas
Ingredients
- 3 tbsp olive oil
- 1 large shallot thinly sliced
- 1 ½ tsp kosher salt
- ¾ tsp freshly ground black pepper
- 2 tsp Dijon mustard
- 2 tsp honey
- 6 cups frozen peas thawed at room temperature for 2 hours
- 2 tbsp fresh lemon juice
- 3 tbsp freshly chopped herbs (tarragon, mint, and dill preferred)
Instructions
- Warm the shallot: In a large skillet, heat oil over medium-high. Add shallot and sauté until softened, 3-5 minutes.3 tbsp olive oil, 1 large shallot
- Make the vinaigrette: Remove from the heat, and add the salt, black pepper, Dijon mustard, and honey. Stir to combine.1 ½ tsp kosher salt, ¾ tsp freshly ground black pepper, 2 tsp Dijon mustard, 2 tsp honey
- Add the peas and return the pan to medium heat. Toss and stir the peas in the vinaigrette until they are warmed through and bright green, 2-4 minutes.6 cups frozen peas
- Serve: Remove from the heat and pour into a serving dish. Squeeze the lemon juice over and sprinkle with the herbs.2 tbsp fresh lemon juice, 3 tbsp freshly chopped herbs (tarragon, mint, and dill preferred)
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
Styling: Addelyn Evans | Photography: Dera Burreson
Not many people like peas but I do and I’m always looking for something different to do to them. This sounds great and I’m going to make them for Easter. Thanks for the idea.