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Sauteed Snap Peas with Scallions and Radishes

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Sauteed Snap Peas with Scallions and Radishes

A cross between snow peas and English (regular) peas, sugar snaps have a pod that contains small peas. The entire pea is edible, including the pod.

Prep: 15 minutes
Total: 20 minutes

Ingredients

Serves 4

  • 3/4 pound sugar snap peas
  • 8 scallions
  • 8 radishes
  • 1 tablespoon butter
  • Coarse salt
  • Ground pepper

Directions

  1. Trim sugar snap peas. Slice scallions (white and pale-green parts only) into 2-inch lengths. Trim and quarter radishes.
  2. Melt butter in a large skillet over medium-high heat. Add snap peas; cook, tossing frequently, until just beginning to soften (do not brown), 3 to 4 minutes.
  3. 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.
From Everyday Food, June 2004

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