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

The Martha Stewart Show, March 2012

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Ingredients

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Directions

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  • 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.

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  • 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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