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Photo: Johnny Autry; Styling: Cindy Barr Photo by: Photo: Johnny Autry; Styling: Cindy Barr

Snap Pea and Radish Sauté

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.


This recipe goes with Open-Faced Apricot-Chipotle Chicken Club, Chicken with Quick Chile Verde, Roasted Salmon with Soy-Marmalade Glaze, Chicken Cutlets with Tarragon-Mushroom Sauce

Cooking Light APRIL 2013

  • Yield: Serves 4 (serving size: about 2/3 cup)
  • Hands-on:15 Minutes
  • Total:15 Minutes


  • 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


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.


MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutritional Information

Amount per serving
  • Calories: 65
  • Fat: 3.1g
  • Saturated fat: 1.9g
  • Sodium: 108mg

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Snap Pea and Radish Sauté recipe