Created by Chef Max Shapiro
This recipe make a wonderful side dish to any grilled summer main dish. For a main dish I like to serve this recipe over green tea saffron rice.
2 cups fresh shelled peas
1/4 cup chopped green onion
1 Tbsp butter
1 1⁄2 tsp snipped fresh dill, chopped
1/4 cup broken walnuts
Cook fresh peas and green onions, covered in a small amount of boiling water for about 10 minutes (or until crisp-tender). Drain well. Stir in the butter, dill, and salt and pepper to taste. Sprinkle with walnuts and serve.
