Also called pisellini alle cegole, or “peas with onions,” in Venetian dialect, this simple braise of sweet spring peas uses wine instead of water. Some versions add the kosher chopped goose prosciutto while sautéing the onion.
Combine the peas, onions, and olive oil in a small saucepan. Place over low heat and cook slowly for 10 minutes. Add the pine nuts and wine or water and cook until very tender, 10 to 15 minutes. Sprinkle with alittle parsley just before serving.