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Vegetable Recipes• Mushrooms to Plantains • >  Peas, Rosemary Snap Peas


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Serves 8.

2 pounds sugar snap peas
2 sprigs fresh rosemary
1/2 teaspoon salt
1 tablespoon butter
1/4 cup slivered almonds
Freshly ground pepper 

Cooking Directions
Trim peas, set aside.

In large saucepan, bring water, rosemary and salt to a boil; add peas, cover, reduce heat and simmer 5-8 minutes, until tender.


Melt butter in large skillet over medium-high heat; add almonds and saute until golden, about 2 minute.

Toss peas with butter mixture and pepper.

Serve immediately.

Serving Suggestions
Take advantage of fresh peas during the season and serve this dish to compliment any spring celebration.

Nutrition Facts
Calories 80 calories; Protein 4 grams; Fat 3 grams; Sodium 160 milligrams; Cholesterol 5 milligrams; Saturated Fat 1 grams; Carbohydrates 10 grams

Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit



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