Fresh Peas In The Pod, Shelled. . . . 3 Pounds
Extra-virgin Olive Oil. . . .¼ Cup
Onion, Minced. . . 1
Minced Italian Parsley. . . . 1 Tablespoon
Chicken Broth. . . . 1 Cup
Soak The Shelled Peas In A Bowl Of Cool Water To Cover For 30 Minutes; Drain And Set Aside. Heat The Olive Oil In A 12" Sauté Pan Over Medium Heat.
Add The Onion And Cook 5 Minutes, Or Until Wilted.
Add The Drained Peas; Cook 10 Minutes.
Season With Salt, Stir In The Parsley, And Pour In The Broth.
Bring The Broth To A Gentle Boil, Lower The Heat To Medium-low, And Cook 30 Minutes.
You can serve with your family and friends.