Recipe by Lori Mama
This is from one of Rachael Ray's magazines. My husband loves it. Word of caution: Keep your eye out on the butter. Only let it go to a light golden color, or after you toast your nuts, it will get too dark and you will have a slightly bitter taste after you heat your peas.
Top Review by Larawithoutau
These were very good. We love to eat them cold out of the fridge but this was a nice change. When I make it again, I will decrease the butter by half and perhaps use only 1/2 butter & 1/2 olive oil. This is a great, fast side veggie dish! I think one helpful tip would be to take the peas out of the fridge about an hour prior to cooking so they come up to room temp and not take so long to heat up to avoid over cooking the nuts and risking a bitter taste. Thanks for sharing, served with recipe #99423 http://www.food.com/recipe/chicken-spaghetti-99423.
- 3 tablespoons butter
- 1 lb sugar snap pea, trimmed, washed and dried
- 1⁄2 cup pecans
- salt and pepper, to taste