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Steam or cook peas in a small amount of boiling water until just tender. Drain. In medium saucepan, heat oil and butter, add pine nuts, shallots (or onions) and scallions; saute until scallions are softened. Add peas, prosciutto, basil, oregano and lemon juice, stirring for 2 minutes until heated through. Add fresh ground pepper to taste. Garnish with Parmesan cheese. From 1993 "Shepherds Garden Seeds Catalog," pg. 33.
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