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Peastachio

busby67

"This is a variation of my mother's recipe that I always make at Thanksgiving. It is incredibly easy to make."
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Ingredients

20 m servings 429 cals
Original recipe yields 8 servings

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Directions

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  1. Melt butter in a skillet over medium-low heat. Stir the chopped pistachios into the melted butter and stir and cook until nuts begin to brown and release their fragrance, about 3 to 4 minutes. Add the breadcrumbs, stir to combine, and remove from heat.
  2. Bring a large saucepan of water to a boil. Cook the frozen peas in the saucepan of boiling water for about 3 to 4 minutes, until heated through but still bright green. Drain peas in a colander, and return to the saucepan. Pour the pistachio-crumb mixture over the peas, mix well, and serve hot.

Nutrition Facts


Per Serving: 429 calories; 31.7 g fat; 28.7 g carbohydrates; 10 g protein; 61 mg cholesterol; 459 mg sodium. Full nutrition

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Reviews

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Tasty way to fix peas. Topping amount is more than you need. Also needed salt.. I added some smoked sea salt

1-10-12: Excellent. Even I liked the nutty taste.

WAY too much of the nut mixture for the amount of peas. I only used half once I saw how much there was. It was just nothing to rave about . . . sorry, but I thought it was rather bland and dry.