Dilled Peas and Walnuts
- 2 cups fresh shelled peas or 1 (10-ounce) package frozen peas
- 1 tablespoon butter
- 1/4 cup chopped onion
- 1 tablespoon chopped fresh dill
- Salt and pepper
- 1/4 cup toasted walnuts, chopped
Cook the peas in lightly salted boiling water for 3 to 5 minutes or until tender.
Place the hot, blanched peas into the pan with the onions. Toss in the dill, season with salt and pepper, to taste, with salt and pepper. Toss in the walnuts, and serve.
Recipe courtesy of Emeril Lagasse