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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|Serving Size: 1 Serving (112g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 84 (51%)|
|Amt Per Serving||% DV|
|Total Fat 9.3g||12 %|
|Saturated Fat 2.6g||13 %|
|Monounsaturated Fat 3.6g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 8.2mg||3 %|
|Sodium 41.1mg||1 %|
|Potassium 251.2mg||7 %|
|Total Carbohydrate 15.2g||4 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 14.6g|
|Protein 6.6g||9 %|
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Calories per serving: 165
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