Updated Dec 15, 2014Chatelaine
- BOIL peas in a large saucepan of water until tender-crisp, 1 to 2 min. Drain.
- MELT butter in a large frying pan over medium. Stir frequently until it smells nutty and turns dark brown, about 2 min. Add peas and chestnuts. Cook until heated through, about 2 min.