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 great-tasting! —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 and frozen peas; cook and stir until crisp-tender, 4-5 minutes. Add shallots, salt and pepper; cook 1 minute longer.
Nutrition Facts3/4 cup: 91 calories, 3g fat (2g saturated fat), 8mg cholesterol, 360mg sodium, 12g carbohydrate (4g sugars, 3g fiber), 4g protein. Diabetic exchanges: 1 vegetable, 1 fat, 1/2 starch.
Originally published as "Saute: Two Peas" in Taste of Home April/May 2018
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