Peas and Greens with Cacio e Pepe Dressing is a quick, flavorful vegetable side that brightens any meal.
Do you need to eat more vegetables? If so, you’re not alone. Finding fresh, interesting ways to enjoy greens can be a challenge—roasting, sautéing, or grilling only go so far. This recipe offers a simple, delicious solution to keep vegetables exciting.
These Peas and Greens with Cacio e Pepe Dressing combine tender peas and peppery greens with a creamy, nutty Italian-style sauce. The dressing is inspired by the classic Roman pasta Cacio e Pepe—cheese and pepper—adapted here as a smooth, tangy coating for vegetables. It’s fast to prepare and full of flavor.
What is Cacio e Pepe?
Cacio e Pepe comes from Rome and translates directly to “cheese and pepper.” Traditionally it’s a pasta dish made with Pecorino or Parmesan and plenty of freshly cracked black pepper. Here, the same flavor profile is transformed into a creamy dressing that clings to peas and greens.
Key Ingredients
- Fresh or frozen peas
- Egg yolk
- Buttermilk or regular milk
- Olive oil
- Garlic
- Pecorino or Parmigiano-Reggiano
- Coarse black pepper
- Arugula
- Avocado
Tips for success
- Peas: Fresh or frozen both work, but frozen peas are convenient, available year-round, and speed up the process.
- Cheese: Use a good-quality hard cheese like Parmigiano-Reggiano or Pecorino, freshly grated if possible. Pre-shaken powdered cheese won’t give the same texture or flavor.
- Pepper: Coarse ground black pepper adds texture and a bold, fresh pepper flavor—look for a coarse option near the regular pepper in the store.
Do you need a food processor?
No. A food processor makes the dressing effortless, but you can also use a blender or whisk by hand to combine the yolk, buttermilk, oil, garlic, cheese, and pepper. The goal is a smooth, emulsified dressing that coats the peas.
This dish is a simple, tasty side that pairs well with roasted meats, fish, or enjoyed on its own. If you try it, I’d love to hear how it turned out.
More vegetable recipes to enjoy:
- Brussels Sprouts with Pistachios and Lime
- Smoky Cauliflower Chickpea Salad
- Cheesy Bacon Summer Squash
- Caprese Roasted Asparagus
Peas and Greens with Cacio e Pepe Dressing
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients:
- 1 large egg yolk
- 3 tbsp buttermilk
- 1 garlic clove, grated
- 1/2 cup olive oil
- 3 tbsp finely grated Parmigiano-Reggiano
- 3/4 tsp coarse ground pepper
- 1 tbsp unsalted butter
- 2 16oz bags frozen peas, defrosted
- 1 cup fresh arugula
- Avocado, peeled and cut into wedges
Directions:
- In a food processor or blender, combine the egg yolk, buttermilk, and grated garlic. Pulse or blend until combined.
- Slowly drizzle in the olive oil while processing to create an emulsion. Add the grated cheese and coarse black pepper and puree until smooth. Taste and season with salt if needed.
- Heat a large skillet over medium-high heat and melt the butter. Add the peas and sauté for a few minutes until warmed through. Remove the skillet from the heat and toss the peas with the cacio e pepe dressing.
- Transfer the dressed peas to a serving plate, add the arugula and arrange avocado wedges on top. Serve immediately.
