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Pea Pods and Radishes

Crunchy new pea pods are sweet and delicious eaten raw or quickly sauteed with a few radishes as a counterpoint.

  • Yield: Serves 4
Pea Pods and Radishes

Source: Martha Stewart Living, Spring 1991


  • 3/4 pound sugar snap peas, trimmed
  • 1/2 cup water
  • 1 tablespoon unsalted butter
  • 1 bunch radishes, very thinly sliced
  • Salt and freshly ground black pepper


  1. Cook peas in boiling water for 1 minute. Pour off the water, and add butter, radishes, and salt and pepper to taste. Toss well.

Reviews (1)

  • Fabulicious 28 Jun, 2008

    The dish was easy to make, a good side for casseroles!

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