2 tablespoons butter
1 small sweet onion, diced
1 cup fresh shelled green peas
1/2 cup low sodium, low fat vegetable broth
1/2 lb. sugar snap peas, trimmed
1/2 l. snow peas, trimmed
1 tablespoon chopped fresh parsley
Salt and pepper to taste
1 medium head radicchio or leafy lettuce
In a medium skillet, melt the butter over medium low heat.
Add the onion and sauté’ until transparent, about 5 minutes.
Stir in the green peas and the broth, and cook for about 3 minutes.
Add the snap peas, snow peas and parsley, and season to taste with salt and pepper;
Cook, covered, for about 3 more minutes;
Remove the inner leaves from the radicchio and spread the outer leaves out to make a bowl.
Fill the hollow with the pea mixture and garnish with additional Italian parsley.