Sautéed Peas and Scallions

Name: Sautéed Peas and Scallions
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

January 26, 2012

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

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.

TagsPea Bean and Legume Vegetable Scallion Onion Root Vegetable Side Lunch Dinner Vegetarian Gluten Free Nut Free Quick Easy 5 Ingredients or Fewer Saute Spring Summer Cookbooks

Recipe notes

The Most-Saved Recipes in the Epicurious App This Week

Like Greek lemon potatoes and gochujang chicken stir-fry.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.