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Sautéed Peas and Scallions

Cooking peas only briefly—in a little bit of butter—lets them retain their flavor, color, and texture.

Recipe information

  • Yield

    serves 4

Ingredients

2 tablespoons unsalted butter
3 cups shelled fresh peas or thawed frozen peas
3 scallions, white and pale-green parts only, thinly sliced diagonally
Coarse salt and freshly ground pepper

Preparation

  1. Melt the butter in a medium skillet over medium-high heat. Add the peas and scallions. Cook, stirring, until heated through, about 3 minutes. Season with salt and pepper.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsPeaBean and LegumeVegetableScallionOnionRoot VegetableSideLunchDinnerVegetarianGluten FreeNut FreeQuickEasy5 Ingredients or FewerSauteSpringSummerCookbooks
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