Serves 4 to 5

1-1/2 pounds unshelled Sugar snap peas, stems and strings removed
Cold water
3 sprigs parsley
3-inch branch fresh rosemary
One small onion, cut in wedges
1/4 cup dry white wine
2 tablespoons unsalted butter
Salt and fresh-ground black pepper to taste
1 teaspoon minced fresh rosemary leaves
1 tablespoon unsalted butter

1. Crisp peas in a bowl of cold water 15 minutes. Lift out the peas and, without drying, place them into a 4-quart pot. Add all the other ingredients (with a generous amount of pepper and a little salt), except the 1 teaspoon rosemary and 1 tablespoon butter.

2. Cover, set over medium low heat, and cook 10 minutes, or until peas are tender-crisp. Uncover and cook off all liquid then remove the rosemary branch and parsley. Add the minced rosemary, let flavor blossom for a few seconds and then toss with the last tablespoon of butter. Taste for seasoning. Turn into a heated bowl and serve hot.