Heat a medium skillet over medium heat. Add the olive oil and butter. When the butter has melted and starts to foam, add the finely minced shallot and sauté for 1 to 2 minutes until softened and translucent but not browned. Add the minced garlic and cook for 30 seconds until fragrant.

Add peas and liquid

Add the peas to the skillet and stir to coat with the butter and oil. Pour in the stock and water, stir, and cover the pan. Reduce heat to medium-low and simmer gently for 3 to 5 minutes for frozen peas, or 4 to 6 minutes for fresh peas, until peas are tender but still bright green.

Season and finish cooking

Remove the lid, increase heat to medium, and cook off any excess liquid for about 1 minute. Stir in the lemon juice, salt, and pepper. Taste and adjust seasoning as needed.

Finish & Serve

Add herbs and cheese

Remove the pan from heat. Stir in the chopped mint (or basil) and grated Parmesan, if using, until combined. Drizzle the finishing olive oil over the peas.

Transfer peas to a serving bowl. Serve immediately as a side dish for 2 to 3 people. Leftovers can be cooled and refrigerated in an airtight container for up to 3 days; reheat gently on the stovetop with a splash of water or stock.