Sugar Snap Peas
Sugar Snap Peas with Radishes
Serve either warm or cold as a side dish with roast lamb, ham or fish.
1/2 pound sugar snap peas
3/4 cups thinly sliced radishes
1 tablespoon olive oil
1 green onion, thinly sliced
1/2 tablespoon chopped fresh dill
1/8 teaspoon salt
Dash of freshly ground black pepper
In a pot fitted with a steaming basket, bring water to a boil over high heat. Place the peas in the basket, cover and steam until just tender, about 3 minutes. Rinse under cold running water to stop the cooking, and then drain well.
Heat the olive oil in a large pot over
medium heat. Add the radishes and sauté until translucent, crisp, and tender, about 5 minutes. Add the peas, green onion, salt and pepper. Sauté until peas are heated through, about two minutes. Toss with the dill. Transfer to a bowl and serve.
Serves 3.
From www.wholefoodmarket.com.