Sauteed Peas with Toasted Walnuts

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This was found in our local paper this morning. http://www.mailtribune.com/apps/pbcs.dll/article?AID=/99999999/LIFE06/70413058 I can't wait to try this recipe. It can also be adapted for vegetarians by replacing the chicken broth with vegetable broth. Sauteed Peas with Toasted Walnuts 1 tablespoon butter 1 large shallot, minced 1/4 cup chicken or vegetable broth 2 teaspoons honey 2 pounds fresh peas, shelled about 2 cups, blanched 1 minute, or 1 package 10 ounces frozen peas, thawed 1/4 teaspoon hot pepper sauce more or less to taste Salt and freshly ground black pepper 1/2 cup roughly chopped walnuts, toasted in a 400-degree oven for five to eight minutes Melt the butter in a large skillet over medium-low heat. Add the shallot and saute for three minutes. Add the chicken broth and honey, then raise the heat to medium-high; stir in the peas. Cook, stirring constantly, until the liquid has evaporated and the peas are tender, about three minutes. Add the hot pepper sauce, salt and pepper to taste. Stir in the walnuts and serve immediately. Makes 4 servings. Recipe adapted from "Greene on Greens" by Bert Greene.