Servings: four as a side dish.
I like to serve these alongside steamed fish or sautéed chicken.
Choose dark green, dense-looking peas with no signs of drying or cracking. Trim them by breaking off the stem end and pulling the string away from the pod (see How to string a pea pod).
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
Delicious and easy!
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?