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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 |
- Cut the scallions into 1/2" pieces, including about 2" of green.
- 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.)
- 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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