Snap Pea and Radish Saute |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Cutting half of the peas in half gives the dish a lovely look, but you can skip that step and leave them all whole, if you like. Ingredients:
6 cups water |
12 ounces trimmed sugar snap peas |
1 tablespoon butter |
1 teaspoon fresh lemon juice |
1/2 cup thinly sliced radishes |
1 tablespoon chopped fresh chives |
1/4 teaspoon freshly ground black pepper |
1/8 teaspoon salt |
Directions:
1. Bring water to a boil in a large saucepan. Add sugar snap peas; cook 30 seconds or until crisp-tender. Drain and rinse with cold water; drain. Cut half of peas in half diagonally.
2. Heat butter in a large saucepan over medium-high heat; swirl until butter melts. Stir in lemon juice. Add peas and radishes; toss to coat. Sprinkle with chives, pepper, and salt.
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