Ingredients
1 tablespoon unsalted butter
3/4 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
Preparation
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.
