FoodLink - Purdue Extension

Green Peas and Pearl Onions with Tarragon

Each serving provides an excellent source of vitamin C and a good source of folate and fiber.

Recipe adapted from the Produce for Better Health Foundation.

40 min
20 min
Total Time
60 min
Servings: 8


1 tablespoon plus 2 teaspoons olive oil
1 pound fresh pearl onions 
1 pound fresh green peas (shelled)
1/4 cup water
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon fresh tarragon leaves (chopped)


  1. Bring a large pot of water to a rapid boil. Fill a large bowl with ice and water.

  2. Blanch the pearl onions by cooking them in the rapidly boiling water for about 1 minute. 

  3. Remove the onions from with a strainer or slotted spoon, then plunge them into the bowl of ice water to stop the cooking process.

  4. Drain the bowl, then remove the skins from the onions. 

  5. In 12-inch nonstick skillet, heat olive oil on medium-high.

  6. Add onions to skillet and cook until browned (about 6 to 7 minutes). 

  7. Add peas, water, salt, and black pepper.

  8. Bring water to a simmer, cover, and cook until onions and peas are tender (about 3 or 4 minutes). 

  9. Stir in tarragon and spoon into serving bowl.