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CATEGORY CUISINE TAG YIELD
Dairy, Eggs, Grains, Vegetables Cheese/eggs, Harned 1994, Nuts, Side dish, Vegetables 4 Servings

INGREDIENTS

2 c Fresh peas
1 T Olive oil
1 T Butter or margarine
2 T Pine nuts
2 Finely chopped shallots or
1 Onion, finely chopped
4 Scallions, thinly sliced
including part of greens
1/3 c Prosciutto, chopped
1 T Fresh basil, chopped
1 t Fresh oregano, chopped
1 t Fresh lemon juice
Freshly ground pepper
3 T Grated Parmesan cheese

INSTRUCTIONS

Steam or cook peas in a small amount of boiling water until just
tender. Drain.  In medium saucepan, heat oil and butter, add pine nuts,
shallots (or  onions) and scallions; saute until scallions are
softened. Add peas,  prosciutto, basil, oregano and lemon juice,
stirring for 2 minutes  until heated through.  Add fresh ground pepper
to taste. Garnish with  Parmesan cheese.  From 1993 "Shepherd's Garden
Seeds Catalog," pg. 33.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 354
Calories From Fat: 109
Total Fat: 12.4g
Cholesterol: 17mg
Sodium: 694.6mg
Potassium: 1088.8mg
Carbohydrates: 47.8g
Fiber: 5.3g
Sugar: 4.5g
Protein: 17.1g


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