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Sauteed Snap Peas with Scallions and Radishes


Serves 4.

  • 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.

First published   

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