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Sauteed Snap Peas with Scallions and Radishes


Sugar snap peas, a sweet and tender vegetable, are great in salads, as a side dish, in a stir-fry, or eat them raw as a snack.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: William Meppem

Source: Everyday Food, June 2004


  • 1 tablespoon unsalted butter
  • 3/4 pound sugar snap peas, strings removed
  • 8 scallions (white and pale-green parts only), cut into 2-inch lengths
  • 8 radishes, trimmed and quartered
  • Coarse salt and freshly ground pepper


  1. In a large skillet, heat butter over medium-high heat. Add snap peas, and cook, tossing frequently, until just beginning to soften, 3 to 4 minutes.

  2. Add scallions and radishes; season with salt and pepper. Cook, tossing frequently, until scallions soften and snap peas are crisp-tender, 1 to 2 minutes more.

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