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Pea Ragout

Serve this pea medley over chef Bill Telepan's Savory Pea Pancakes and Pea Ravioli.

Source: The Martha Stewart Show, March 2012


  • Coarse salt
  • 1 1/2 cups fresh shelled peas
  • 1/2 pound sugar snap peas, strings removed and cut into thirds on the bias
  • 3 tablespoons unsalted butter
  • 1/2 cup homemade or store-bought low-sodium vegetable stock or water
  • 1 ounce pea leaves


  1. Bring a large pot of lightly salted water to a boil over high heat. Meanwhile, prepare an ice-water bath and set aside. Add peas to boiling water and cook for 30 seconds; drain and transfer to ice-water bath until chilled, about 2 minutes. Drain and set aside.

  2. Place snap peas, butter, stock and pinch of salt in a medium saucepan and bring to a boil over high heat. Add peas and pea leaves; cook until liquid is reduced and peas are glazed, 3 to 5 minutes. Keep warm until ready to serve.

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