Sunday, April 3, 2011

Rosemary Sugar Snap Peas


2 pounds sugar snap peas
2 sprigs fresh rosemary
1/2 teaspoon salt
1 tablespoon butter
1/4 cup slivered almonds
freshly ground pepper

Trim peas, set aside. In large saucepan, bring water, rosemary and salt to a
boil; add peas, cover, reduce heat and simmer 5-8 minutes, until tender. Drain.
Melt butter in large skillet over medium-high heat; add almonds and saute until
golden, about 2 minute. Toss peas with butter mixture and pepper. Serve
immediately.

Serves 8.

1 comment:

  1. The sugar snap peas turned out a bit too soft for my preference. Next time, I would reduce the boiling time to 1-2 mins and then just cook them longer in the pan. Also, I would wait to use the rosemary until the butter and almonds are cooking. - Clara

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