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.
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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.
428.83 calories; 10.04 g protein; 28.67 g carbohydrates; 5.54 g dietary-fiber; 6.37 g sugars; 31.67 g fat; 15.75 g saturated-fat; 61.01 mg cholesterol; 2255.55 IU vitamin-a-iu; 4.58 mg niacin-equivalents; 0.38 mg vitamin-b6; 13.15 mg vitamin-c; 68.15 mcg folate; 76.77 mg calcium; 2.74 mg iron; 46.23 mg magnesium; 317.57 mg potassium; 459.35 mg sodium; 0.47 mg thiamin; 285.01 calories-from-fat; 26 percent-of-calories-from-carbs; 64 percent-of-calories-from-fat; 9 percent-of-calories-from-protein; 32 percent-of-calories-from-sat-fat