In a large saucepan of boiling, salted, water, cook the peas until crisp-tender, 2 mins; drain.
In a large, heavy skillet, heat the butter over medium-high heat until golden brown and fragrant, 1-3 mins. Add the pecans and cook, stirring, until lightly toasted, 2-3 mins. Stir in the peas and cook until heated through; season with salt & pepper.
Originally Submitted
7/27/2010
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