Photo by: Photo: Johnny Autry; Styling: Cindy Barr
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.
This recipe goes with Open-Faced Apricot-Chipotle Chicken Club, Chicken Cutlets with Tarragon-Mushroom Sauce, Chicken with Quick Chile Verde, Roasted Salmon with Soy-Marmalade Glaze
Cooking Light APRIL 2013
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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Snap Pea and Radish Sauté recipe
