| 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