- 2 tablespoons canola oil
- 2 large shallots, diced
- 1 pound fresh frozen English green peas, defrosted
- 1 cup heavy cream
- 1/2 cup grated Parmesan
- Freshly ground black pepper
- 1/4 cup freshly chopped mint leaves, optional
In a large saute pan, add the oil and shallots over medium heat and cook shallots until they are transparent and tender, about 5 minutes. Add the peas and warm through. Next add the heavy cream and Parmesan and continue to cook until all of the cheese has been incorporated. Adjust seasoning just before serving and, if you like, sprinkle with chopped fresh mint.