2 1/2 cups fresh or frozen peas
16 pearl onions
3 cups water
1/2 pound fresh mushrooms, sliced
1 (2 ounce) jar sliced pimentos, drained
1/4 teaspoon salt
1/4 teaspoon dried savory
1/8 teaspoon ground pepper

Place peas, onions and water in a saucepan and bring to boil. Cover, reduce heat and simmer for 15 minutes or until peas are tender. Remove from heat and drain. Spray a large nonstick skillet with cooking spray and heat over medium heat until hot. Add mushrooms and saute until tender. Stir in peas, onions, pimiento and remaining ingredients and cook until heated through.

Makes 6-8 Servings
Serving Size: 6 ounces