- 1 cup frozen peas
- 2 tablespoons chopped onion
- 1-1/2 teaspoons butter
- 3/4 teaspoon snipped fresh dill or 1/4 teaspoon dill weed
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1 tablespoon chopped walnuts
- In a small saucepan, combine peas and onion. Cover with water. Bring to a boil. Reduce heat; cover and simmer for 4-5 minutes or until peas are tender. Drain.
- Stir in the butter, dill, salt and pepper; heat through. Sprinkle with walnuts. Yield: 2 servings.
Originally published as Dilled Peas with Walnuts in Cooking for 2 Spring 2009, p13
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