Guest guest Posted March 2, 2007 Report Share Posted March 2, 2007 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. Everyone is raving about the all-new Mail beta. Quote Link to comment Share on other sites More sharing options...
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