Source: dLife

Pearl onions with fresh shelled peas, sugar snap peas, and Chinese peas in a rosemary butter sauce.

Servings

18 oz Onion, pearl, fresh, chopped (white and/or pink)
2 cup frozen green peas
1 lb sugar snap peas , ends and strings removed
2 cup Pea Pods, Chinese, fresh, whole , ends and strings removed
3 tbsp Margarine, 80% fat, unsalted
1 tsp fresh rosemary , finely chopped
1 pinch salt and pepper

1 Combine onions and water in a pot and heat high heat until water boils; strain and let cool.
2 Cut tips off of onions and take off peel.
3 Add shelled peas and 1 cup water to pot and let boil, covered over medium heat for 2 minutes. Mix in sugar snap peas and Chinese peas. Place lid on pot and cook 2 to 4 minutes or until crisp tender. Strain.
4 Heat butter until melted; stir into rosemary and onions. Reduce heat to low and stir in pea mixture and cook 2 to 3 minutes. Season with salt and pepper.

Frozen pearl onions can be substituted to save time. The peas and onions can be prepped one day in advance and then dressed right before serving.