Snap Pea and Radish Sauté

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Snap Pea and Radish Sauté Recipe
Photo: Johnny Autry; Styling: Cindy Barr
Cutting half of the peas in half gives the dish a lovely look, but you can skip that step and leave them all whole, if you like.


Serves 4 (serving size: about 2/3 cup)


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6 cups water
12 ounces trimmed sugar snap peas
1 tablespoon butter
1 teaspoon fresh lemon juice
1/2 cup thinly sliced radishes
1 tablespoon chopped fresh chives
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt


Hands-on: 15 Minutes
Total: 15 Minutes

1. Bring water to a boil in a large saucepan. Add sugar snap peas; cook 30 seconds or until crisp-tender. Drain and rinse with cold water; drain. Cut half of peas in half diagonally.

2. Heat butter in a large saucepan over medium-high heat; swirl until butter melts. Stir in lemon juice. Add peas and radishes; toss to coat. Sprinkle with chives, pepper, and salt.

Created date

February 2013

Nutritional Information

Calories 65
Fat 3.1 g
Satfat 1.9 g
Sodium 108 mg