1 lb. sugar snap peas, stems and strings removed
1/2 lb. new red potatoes, cut into 1/2 inch dice
3 sprigs fresh Italian parsley
1 sprig fresh rosemary
1 t fresh rosemary, minced
1 small onion, cut into wedges or 10 cipolline onions, cleaned
1/2 cup dry white wine
3 T unsalted butter
salt and freshly ground black pepper
Crisp the peas and potatoes in a bowl of cold water for about 15 minutes. Place the vegetables in a four quart post, not draining too well, allowing some of the water to transfer into the pot, not draining too well, allowing some of the water to transfer into the pot. Add the herb sprigs, onion, wine 2 tablespoons of the butter and salt nad pepper to taste. Cover and cook over medium-low heat for about 17 to 20 minutes, or until the peas and potatoes are tender.
Uncover, cook off all the liquid over medium-high heat. Remove from heat, pull out the herb sprigs, add the minced rosemary and let the flavors combine for a few seconds. Add the remaining butter, taste for seasoning and serve in a heated bowl.