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.
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
How to Make It
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.
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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Gabbyct, butter and radishes are one of the most classic combinations...anyway, thought this was brilliant. So light and fresh. I did skip the slicing in half of the snap peas in the interest of time, but I can see how it would be visually appealing that way. Made with the orange and soy glazed salmon from the same month.
Good, quick & easy side - didn't bother with the blanch; just covered the sautee pan for ~5 min to steam the peas in the butter. Added radishes lemon juice, salt, pepper & chives right at the end and allowed to cook for another ~5 minutes (the cook time on the radish tames the flavor a bit). Wouldn't hesitate to make again since it's really very easy, limited ingredients and tastes great with a simple grilled meat and bread. Enjoy!