| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains, Vegetables |
|
Cheese/eggs, Harned 1994, Nuts, Side dish, Vegetables |
4 |
Servings |
INGREDIENTS
| 2 |
c |
Fresh peas |
| 1 |
tb |
Olive oil |
| 1 |
tb |
Butter or margarine |
| 2 |
tb |
Pine nuts |
| 2 |
|
Finely chopped shallots or |
| 1 |
sm |
Onion; finely chopped |
| 4 |
|
Scallions; thinly sliced including part of greens |
| 1/3 |
c |
Prosciutto; chopped |
| 1 |
tb |
Fresh basil; chopped |
| 1 |
ts |
Fresh oregano; chopped |
| 1 |
ts |
Fresh lemon juice |
|
|
Freshly ground pepper |
| 3 |
tb |
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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