Peas With Pine Nuts (Piselli Con Pignoli)
photo by Mary K.
- Ready In:
- 20mins
- Ingredients:
- 9
- Yields:
-
1/2 cup
- Serves:
- 8
ingredients
- 1⁄2 cup chicken broth (low sodium)
- 1⁄2 medium onion, sliced
- 1⁄2 teaspoon sugar
- 20 ounces frozen peas
- 1 teaspoon olive oil
- 1 ounce pine nuts
- 1 teaspoon dried rosemary (or italian seasoning)
- 1⁄4 teaspoon salt
- black pepper
directions
- Bring broth, onion, and sugar to a boil over high heat. Add peas and cook until tender, about 3 minutes. Drain. Discard liquid and onion slices and set peas aside.
- Heat oil in a large skillet over medium heat. Add pine nuts and cook, stirring, about 3 minutes or until golden brown. Add rosemary, then peas and saute until heated through. Season with salt and pepper and serve.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
After having read through all the reviews here's what I did: Reduced the chicken broth and sugar in half then brought to a boil. Added the frozen peas, one shallot sliced into crescent and one small sprig of rosemary, leaves removed and minced. Reduced heat and cooked for about 2-3 minutes until the liquid had evaporated, onion just started to soften and the peas cooked through but maintained their bright green color. Removed from heat, [lightly] drizzled with extra virgin olive oil, seasoned with salt and cracked black pepper, topped with a rosemary sprig and garnished with the pine nuts. I think the reason for the sugar is to lightly caramelize the onion...not sure about that however. Reviewed for Veg Tag/June.
-
This is a really great recipe! I loved the combination of pine nuts and peas. I cheated a little bit, though: I kept the onion, because I thought it would be a waste to throw it out, and added some garlic to taste (not too much though). I hope that doesn't bother anyone. I did use quite a bit of rosemary.
-
Wow, have you elevated the lowly pea. What a great dish. It tasted awesome, I personally loved the flavor that the sugar, onions, broth and chicken brought to the peas. I used the Italian Seasonings option. Even my picky dh went back for seconds, after deciding that he liked the toasted pine nuts. Thanks so much for sharing this recipe that has gone into my keeper box. Made for ZWT7 (Witchin Kitchen)
see 4 more reviews
RECIPE SUBMITTED BY
I live in Knoxville, TN with DH, my beautiful son, and the most spoiled cat on the planet! I grew up in Cincinnati and landed in TN by way of Bloomington, IN and Santa Fe, NM. Needless to say, it's been a long, strange trip!!
To explain the name: I was veg for 11 years, vegan for 1. In the last year or so I started eating poultry and fish again, but my brother-in-law's nickname for me (smelly vegetarian) has always stuck.
Also...thanks a million to my Zaar fairy godperson :)!!!
<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Holiday-plaid_HPI.gif">
<img src="http://img.photobucket.com/albums/v726/annacia/Permanent%20Banners/cc-banner-7-09.jpg" border="0" alt="Photobucket">
<img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Participation.jpg">
<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PACfall08partic.jpg" border="0" alt="Photobucket">
<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket">
<img src=http://www.recipezaar.com/members/home/590105/hcabc.jpg>
<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PAC08Main.jpg" border="0" alt="Photobucket">
<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket">
<img src="http://i16.photobucket.com/albums/b2/kiwidutch/My-3-Chefs%20banners/my3chefs2008Small.jpg" border="0" alt="Photobucket">