"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Baby Peas and Limas with Pine Nuts Recipe

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This recipe for Baby Peas and Limas with Pine Nuts, by , is from SHARING OUR BEST, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Angie Glenn
Added: Saturday, January 14, 2006


10 oz pkg frozen baby limas
4 1/2 c. frozen baby peas
14 oz. chicken broth
1/2 tsp. sugar
1/2 c. pine nuts
3 tbsp. butter
1 tbsp. fresh rosemary, minced
3 green onions, minced
1/2 tsp. salt
1/3 tsp. pepper
2 tbsp. butter

Bring chicken broth to a boil in a dutch oven or large sauce pan and add limas. Cover and simmer 15 minutes or until tender. Add peas and 1/2 tsp. sugar to cooked limas and simmer about 3 minutes and then drain broth.

Saute pine nuts in a large skillet in 3 tbsp. butter until golden. Add peas and limas to skillet with pine nuts. Add rosemary, onions, salt, pepper and 2 tbsp. butter and toss all together. Warm through about 2 minutes on medium-low heat, and serve.




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