Peas with Rosemary and Pine Nuts

This is undoubtedly the single most popular vegetable recipe we have ever tried. It works equally well at brunch and at dinner. Betty recommends serving it on leaves of Boston lettuce, but because that would preclude family style dining, we've usually served the peas as a standard side dish.

2 scallions 3 T. butter
1/2 c. stock (chicken or vegetable) 3/4 c. pine nuts
1/2 t. sugar 1 T. fresh rosemary leaves, chopped
2 10 oz. packages of frozen peas (about 3 lbs. unshelled, fresh peas) salt and freshly ground black pepper to taste
  1. Cut the scallions into 1/2" pieces, including about 2" of green.

  2. Heat the stock in a sauce pan. Add the sugar and scallions, and bring it to a simmer. Add the peas, and cook them until just tender (5-8 minutes for fresh; closer to 3 for frozen.). Drain the peas and scallions. (This much can be done well in advance, but you should chill the peas with ice cubes as soon as you drain them, so they don't continue cooking, then cover and refrigerate them.)

  3. A few minutes before going to the table, melt the butter in a large skillet over medium heat. Add the pine nuts, stirring constantly, until they turn golden brown (2-3 minutes). Stir in the rosemary, and cook long enough to wilt the leaves (1 minute). Mix the peas in, and cook long enough to reheat them (2-3 minutes is plenty). Season with the salt and pepper and serve.

6 servings   

Source: Betty Rosbottom's Cooking School Cookbook


 
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