Prep 10 mins
Cook 10 mins
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.
- 3 tablespoons butter
- 1 lb sugar snap pea, trimmed, washed and dried
- 1⁄2 cup pecans
- salt and pepper, to taste
- Melt butter in pan until light golden brown.
- Add pecans and toast until just browned.
- Add peas and cook until just heated through.
- Season to taste with salt and pepper.
- Serve warm.
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 Chicken Spaghetti http://www.food.com/recipe/chicken-spaghetti-99423.
mmm this was yummy! I loved the pecans with the snap peas, very nice combo! Mine ended up really buttery, but I forgot that I didn't have as much of the peas as the recipe called for, so I should have cut back on the butter too. Totally my fault. This was so quick and easy, and will surely be repeated in our house. Thanks so much for posting!
This is such a simple and tasty way to prepare sugar snap peas--and has quickly become one of our favorites! Will make often. Thank you so much for posting, Lori Mama!