3 cups fresh shelled peas 1/2 pound frozen pearl onions 2 tablespoons butter 2 tablespoons all-purpose flour 1 cup milk 3/4 teaspoon salt 1/8 teaspoon black pepper 1 pinch ground nutmeg
Shell and wash peas, cover peas and onions with water in a large sauce pan and bring to a boil. Cover, reduce heat, and simmer 12 to 15 minutes or until peas are tender; drain.
Melt butter in a heavy saucepan over low heat, add flour stirring until smooth, continue cooking 1 minute stirring constantly. Gradually add milk continue cooking and stirring; about 3 minutes or until thickened and bubbly.
Stir in salt, pepper and nutmeg. Spoon sauce over vegetables, toss gently.