Peas with Mint and Parsley is currently one of my favorite quick & healthy side dishes!

It’s inexpensive and a fun way to add flavor and elevate peas. This simple spring recipe might just become your new favorite vegetable side dish.

These peas with mint and parsley are light, buttery, and full of fresh garden flavor. A splash of lemon juice adds a touch of brightness, while a pinch of crushed red pepper flakes brings a subtle kick. It’s the perfect last-minute addition to any meal. This recipe is so versatile. It’s light enough for spring and summer but cozy enough for colder months, too.

Best of all, it comes together in just 10 minutes and uses ingredients you probably already have on hand. It doesn’t get any easier than that.

What You’ll Love About Peas With Mint And Parsley

• Quick & Easy: Ready in 10 minutes, with minimal prep. Its great for a quick side dish when you have company over, but want to jazz up boring peas.
• Fresh and Flavorful: The combination of mint, parsley, and lemon gives frozen peas a vibrant upgrade. Plus, the mint leave makes it visually pretty.
• Healthy & Nourishing: Peas are rich in plant-based protein, fiber, and essential vitamins like C, K, and folate.
• Naturally Gluten-Free & Vegetarian: A beautiful option for many dietary preferences.
• Versatile: Works beautifully as a side dish, a light lunch with protein, or even a savory salad topper.

What You Need To Make Peas With Mint And Parsley

• Frozen peas: Frozen peas work perfectly here. We will give them a quick boil to soften.
• Unsalted butter: Adds richness and depth to the dish. Use vegan butter or olive oil if preferred.
• Fresh garlic: One medium sized clove, finely minced for that delicious garlic aromatic flavor.
• Crushed red pepper flakes: Perfect for a pop of color and touch of gentle heat.
• Fresh mint and parsley: Bright, herby, and refreshing. These fresh herbs really do bring this dish to life. Sometimes I use all mint if I don’t have fresh parsley in the fridge.
• Lemon juice: Just a squeeze, about 1 tablespoon, brightens and balances the flavors.
• Sea salt and freshly ground black pepper: Essential for seasoning and enhancing the natural sweetness of the peas.

(See the printable recipe card below for exact measurements.)

How To Make Peas With Mint And Parsley

1. Cook the peas: Bring a medium pot of water to a boil. Add the peas and cook for 2–3 minutes, or until just tender. Drain well and set aside.
2. Sauté aromatics: In the same pot, melt the butter over medium heat. Add the minced garlic and crushed red pepper flakes. Cook for 1 minute, stirring constantly, just until fragrant.
3. Combine peas and herbs: Add the cooked peas back into the pot along with the chopped mint and parsley. Stir to combine and season with salt and pepper.
4. Lightly mash: Use a fork or potato masher to gently mashing some of the peas. You want a chunky, rustic texture, be sure to not over-mash.
5. Finish with lemon: Stir in the fresh lemon juice and taste. Adjust salt, pepper, and herbs as needed.

Tips & Variations

• Vegan & Dairy-free option: Use olive oil or a plant-based butter substitute to make it dairy-free.
• Add protein: Try mixing in cooked quinoa, topping with a soft-boiled egg, or serving alongside grilled chicken or roast beef.
• Make it spreadable: Mash the peas more thoroughly and spread onto toast with whipped feta dip and a drizzle of olive oil.
• Switch up the herbs: If you don’t have mint, fresh basil also works well for a different flavor profile.
• Storage: Keep leftover peas in the refrigerator in an airtight container for up to 4 days.

Print