Yield: 2 Servings
|1½ cup||Peas; fresh or frozen|
|¼ teaspoon||Black pepper|
|3 teaspoons||Parsley sprigs; chopped|
|3 teaspoons||Chives; cut in 1" pieces|
Cook the peas. Toss with salt, pepper, marjoram, cardamom, and parsley.
Garnish with chives.
NOTES : I'm always looking for ways to breathe life into frozen vegetables.
This is an unusual mix that works.
Recipe by: Coralie Castle & Astrid Newton - The Art Of Cooking For Two Posted to TNT Recipes Digest by "Barbara Zack" <bzack@...> on May 8, 1998