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Charred peas with lemon and parmesan dressing

Blackened peas shine with bright lemon and creamy parmesan.
Garlic-miso dressing clings to every tender bite.
Finish with basil for a fresh, savory pop.

side dish ⏱ 20 min 260 kcal / portion 18.0 g carbs / portion (estimated) vegetarian glutenmilk 🔗 Original source

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Charred peas with lemon and parmesan dressing
v6 · rb0e705f985 20260727Z1751 1 piece lemon 50 g parmesan 10 g basil leaf 🔥 preheat a large frying pan on high heat 🍳 cook lemon rounds in the hot pan about 90 seconds per side until lightly charred 🔪 chop the charred lemon rounds finely and stir into a bowl with lemon juice, garlic, miso, parmesan, olive oil, flaked sea salt, and black pepper 🌀 toss peas in their pods with 1½ teaspoons olive oil in a medium bowl 🍳 ⏱ 3 min char the first half of peas in the hot pan, tossing once or twice, until nicely blackened in places 🌀 transfer the hot first-half peas into the dressing and toss to coat 🍳 ⏱ 3 min char the remaining half of peas in the hot pan, tossing once or twice, until nicely blackened in places 🌀 transfer the hot remaining peas into the dressing and toss to coat 🌀 stir in the basil and transfer to a plate 🍽 sprinkle over the extra parmesan and finish with another good grind of black pepper Charred Peas Dressing 🥗 1 piece garlic clove 1 tsp white miso sea salt to taste black pepper to taste 3½ tbsp olive oil 320 g peas garlic clove, white miso, sea salt, black pepper 20 g olive oil, peas basil leaf 30 g parmesan
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Preparation steps

  1. preheat a large frying pan on high heat
  2. cook lemon rounds in the hot pan about 90 seconds per side until lightly charred
  3. chop the charred lemon rounds finely and stir into a bowl with lemon juice, garlic, miso, parmesan, olive oil, flaked sea salt, and black pepper
  4. toss peas in their pods with 1½ teaspoons olive oil in a medium bowl
  5. char the first half of peas in the hot pan about 3 minutes, tossing once or twice, until nicely blackened in places
  6. transfer the hot first-half peas into the dressing and toss to coat
  7. char the remaining half of peas in the hot pan about 3 minutes, tossing once or twice, until nicely blackened in places
  8. transfer the hot remaining peas into the dressing and toss to coat
  9. stir in the basil and transfer to a plate
  10. sprinkle over the extra parmesan and finish with another good grind of black pepper

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