Fresh Pea and Fennel Saute

1. 1

   Bring a large saucepan of salted water to a boil.

2. 2

   Add the sugar snap peas and cook until crisp-tender, about 2 minutes.

3. 3

   With a slotted spoon, transfer the sugar snap peas to a large plate and let cool until warm.

4. 4

   Add the shelled peas to the boiling water and cook until tender, about 3 minutes.

5. 5

   Drain.

6. 6

   Heat the oil in the saucepan.

7. 7

   Add the fennel, cover and cook over moderate heat, stirring a few times, until slightly softened, about 4 minutes.

8. 8

   Add all of the peas and stir until warmed through.

9. 9

   Remove from the heat.

10. 10

    Stir in the butter and season with salt and pepper.

11. 11

    Stir in the chives and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.