Cooking Light, April 2013 page 106

Credit: Johnny Autry; Styling: Cindy Barr

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Credit: Nigel Cox; Styling: Sharon Ryan

Serve with Snap Pea and Radish Sauté.

Credit: 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.