Dilled Peas and Walnuts



2 cups fresh shelled peas or 1 (10-ounce) package frozen peas
1 tablespoon butter
1/4 cup chopped onion
1 tablespoon chopped fresh dill
Salt and pepper
1/4 cup toasted walnuts, chopped

1. Cook the peas in lightly salted boiling water for 3 to 5 minutes or until tender.
2. Meanwhile, in a saucepan heat butter, and add the onion, and saute until tender and golden, about 2 minutes. Remove and drain the peas.
3. Place the hot, blanched peas into the pan with the onions. Toss in the dill, season with salt and pepper to taste. Toss in the walnuts, and serve

Makes 4 servings.

Emeril Lagasse