Title: Peas with Rosemary and Pine Nuts
Categories: Diabetic Vegetable Side
Yield: 8 - 10 folks
| 6 | tb | Unsalted butter; |
| 1 | c | Pine nuts; |
| 4 | | Green onions; |
| 16 | oz | (2 pk) frozen petite peas; slighty thawed |
| 2 | tb | Fresh rosemary; minced =OR=- |
| 2 | ts | Dried rosemary |
| 1 | ts | Sugar; |
| | | Salt & pepper to taste; |
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.