Monday, November 30, 2009

Brown Buttered Sugar Snap Peas With Pecans

I was looking for a side to make with the sticky spiced apricot meatloaf and found this one in the latest issue of the Rachael Ray magazine.



1 3/4 pounds sugar snap peas
3 tablespoons butter
1/2 cup pecan pieces Salt and pepper

In a large saucepan of boiling, salted water, cook the peas until crisp-tender, 2 minutes; drain.

In a large, heavy skillet, heat the butter over medium-high heat until golden-brown and fragrant, 1 to 3 minutes. Add the pecans and cook, stirring, until lightly toasted, 2 to 3 minutes. Stir in the peas and cook until heated through; season with salt and pepper.

5 comments:

heartnsoulcooking said...

I like the additions of pecans.
geri

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