Recipe - Piselli Alla Napoletana

4 tablespoon Chopped onion
2 One half tablespoon Olive oil
2 pound Fresh peas; shelled
1 One half teaspoon Tomato paste
One fourth teaspoon Salt

IN A HEAVY POT, heat olive oil over medium heat and saute onion 23
minutes, until soft. Add peas and cook, stirring, 2 minutes. Dissolve the
tomato paste in 2/3 cup hot water and add it to the peas. Stir in salt.
Cover pot, reduce heat to very low and cook 2530 minutes, until the peas
are perfectly tender. If any liquid is left by the time peas are cooked,
raise heat to high and boil rapidly, uncovered, until it evaporates. Serve
at once.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini