Peastachio

Peastachio

3
busby67 0

"This is a variation of my mother's recipe that I always make at Thanksgiving. It is incredibly easy to make."
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Ingredients

20 m servings 429 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 429 kcal
  • 21%
  • Fat:
  • 31.7 g
  • 49%
  • Carbs:
  • 28.7g
  • 9%
  • Protein:
  • 10 g
  • 20%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 459 mg
  • 18%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Melt butter in a skillet over medium-low heat. Stir the chopped pistachios into the melted butter and stir and cook until nuts begin to brown and release their fragrance, about 3 to 4 minutes. Add the breadcrumbs, stir to combine, and remove from heat.
  2. Bring a large saucepan of water to a boil. Cook the frozen peas in the saucepan of boiling water for about 3 to 4 minutes, until heated through but still bright green. Drain peas in a colander, and return to the saucepan. Pour the pistachio-crumb mixture over the peas, mix well, and serve hot.

Reviews

3

Tasty way to fix peas. Topping amount is more than you need. Also needed salt.. I added some smoked sea salt

1-10-12: Excellent. Even I liked the nutty taste.

WAY too much of the nut mixture for the amount of peas. I only used half once I saw how much there was. It was just nothing to rave about . . . sorry, but I thought it was rather bland and dry.