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Fresh Pea and Fennel Sauté
© Brett Stevens

Fresh Pea and Fennel Sauté

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  1. 1/2 pound sugar snap peas
  2. 2 cups freshly shelled peas (from 2 pounds in the shell)
  3. 1 tablespoon vegetable oil
  4. 1 fennel bulb, cored and cut into 1/4-inch dice
  5. 1 1/2 tablespoons unsalted butter
  6. Salt and freshly ground pepper
  7. 2 tablespoons minced chives
  1. Bring a large saucepan of salted water to a boil. Add the sugar snap peas and cook until crisp-tender, about 2 minutes. With a slotted spoon, transfer the sugar snap peas to a large plate and let cool until warm. Add the shelled peas to the boiling water and cook until tender, about 3 minutes. Drain.
  2. Heat the oil in the saucepan. Add the fennel, cover and cook over moderate heat, stirring a few times, until slightly softened, about 4 minutes. Add all of the peas and stir until warmed through. Remove from the heat. Stir in the butter and season with salt and pepper. Stir in the chives and serve.
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