Peas with Shallots
I first served this at an Easter dinner. Delicious! My guests suggested I use even more shallots. It's so easy, nutritious and always a hit! —Rosemary Schirm, Avondale, Pennsylvania
Total TimePrep/Total Time: 15 min.
- 1 tablespoon butter
- 1/2 pound fresh sugar snap peas, trimmed
- 1 cup frozen peas
- 2 shallots, thinly sliced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- In a large cast-iron or other heavy skillet, heat butter over medium-high heat. Add snap peas, frozen peas and shallots; cook and stir until crisp-tender, 5-6 minutes. Stir in salt and pepper.