Millet with Beetroot and Sugar Snap Peas

INSTRUCTIONS

• 1
  Cook the millet according to the instructions. Cook for the shortest time indicated on the package.
• 2
  Peel and finely chop the shallot. Peel the garlic and slice it.
• 3
  In a large pan, sauté the shallot in 4 tablespoons of olive oil until golden, then add the garlic and let it turn golden as well.
• 4
  Add the cooked millet, 2 sprigs of rosemary, and sauté, then add finely chopped pre-cooked beetroot and sauté together for about 5 minutes.
• 5
  Remove the rosemary sprigs. Salt, pepper, and drizzle with olive oil.
• 6
  Meanwhile, in another pan, quickly fry the whole sugar snap peas with 2 sprigs of whole rosemary in 2 tablespoons of oil, salt, and set aside. In the same pan, dry roast the pine nuts. Be careful, they tend to burn quickly.
• 7
  Serve the millet with sugar snap peas, grated Parmesan, sprinkled with pine nuts and pea shoots.