Guest guest Posted June 17, 2007 Report Share Posted June 17, 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. Luggage? GPS? Comic books? Check out fitting gifts for grads at Search. Quote Link to comment Share on other sites More sharing options...
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