Under 30 Minutes

Sauteed Snap Peas with Scallions and Radishes

  • Prep:
  • Total Time:
  • Servings: 4
Sauteed Snap Peas with Scallions and Radishes

Photography: William Meppem

Source: Everyday Food, June 2004


  • 1 tablespoon unsalted butter
  • 3/4 pound sugar snap peas, strings removed
  • 8 scallions, cut into 2-inch lengths
  • 8 radishes, cut into wedges
  • 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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