Food & Cooking Recipes Lunch Recipes Sauteed Snap Peas with Scallions and Radishes 4.0 (4) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: William Meppem Prep Time: 15 mins Total Time: 20 mins Servings: 4 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. Ingredients 1 tablespoon unsalted butter ¾ 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 Directions 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. 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. Rate it Print