Directions:
- Cook the peas in lightly salted boiling water for 3 to 5 minutes or until tender.
- Meanwhile, in a saucepan heat butter, and add the onion, and saute until tender and golden, about 2 minutes. Remove and drain the peas.
- Place the hot, blanched peas into the pan with the onions. Toss in the dill, season with salt and pepper, to taste, with salt and pepper. Toss in the walnuts, and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 136.52 Kcal (572 kJ) | ||
| Calories from fat | 67.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.49g | 12% | |
|---|---|---|---|
| Cholesterol | 7.63mg | 3% | |
| Sodium | 4.66mg | 0% | |
| Potassium | 234.24mg | 5% | |
| Total Carbs | 11.84g | 4% | |
| Sugars | 4.83g | 19% | |
| Dietary Fiber | 4.37g | 17% | |
| Protein | 5.64g | 11% | |
| Vitamin C | 30mg | 50% | |
| Iron | 1mg | 5% | |
| Calcium | 26.3mg | 3% | |
| Amount Per 100 g | |||
| Calories | 145.23 Kcal (608 kJ) | ||
| Calories from fat | 71.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.96g | 12% | |
|---|---|---|---|
| Cholesterol | 8.12mg | 3% | |
| Sodium | 4.95mg | 0% | |
| Potassium | 249.19mg | 5% | |
| Total Carbs | 12.6g | 4% | |
| Sugars | 5.14g | 19% | |
| Dietary Fiber | 4.65g | 17% | |
| Protein | 6g | 11% | |
| Vitamin C | 31.9mg | 50% | |
| Iron | 1mg | 5% | |
| Calcium | 28mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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