Peas with rosemary and pine nuts
8 - 10 folks
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | tablespoons | Unsalted butter; |
| 1 | cup | Pine nuts; |
| 4 | Green onions; | |
| 16 | ounces | (2 pk) frozen petite peas; slighty thawed |
| 2 | tablespoons | Fresh rosemary; minced =OR=- |
| 2 | teaspoons | Dried rosemary |
| 1 | teaspoon | Sugar; |
| Salt & pepper to taste; | ||
Directions
Melt butter in a large skillet over medium heat. Saute pine nuts until golden. Add green onions and saute 2 minutes. Add peas, rosemary and sugar to skillet and continue to cook until heated through. Season with salt and pepper to taste. Source: The San Diego Union-Tribune Food Section, Oct 13, 1994. Brought to you and yours via Nancy O'Brion and her Meal-Master.
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