Peas With Pine Nuts (Piselli Con Pignoli)
This is from the Around the World cookbook by the AHA.
- Ready In:
- 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
- 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.
MY PRIVATE NOTES
Add a Note
Join The Conversation
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.