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CHUTNEY SUGAR SNAPS
2 tablespoons butter 1 pound sugar snap peas, trimmed 1/3 cup purchased mango chutney 1/2 teaspoon ginger 1/2 cup cashews
Melt butter in large skillet over medium heat. Add sugar snap peas; cook 3 to 5 minutes or until peas turn bright green and are thoroughly heated.
Add chutney and ginger; toss to coat. Sprinkle with cashews.
Servings: 4 Source : Pillsbury Classic Cookbooks July 2000
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