Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Three Pea Sauté with Scallions and Pistachios

photo: Scott Phillips

Servings: 4

This quick and easy side shows off the sweetness of peas, enhanced with a little heat from Aleppo pepper.


  • 1 Tbs. unsalted butter
  • 1 tsp. vegetable oil
  • 6 oz. sugar snap peas, trimmed (about 2 cups)
  • 1/3 cup thinly sliced scallions
  • 6 oz. snow peas, trimmed (about 2 cups)
  • 2/3 cup frozen peas
  • 1 large clove garlic, finely chopped
  • Kosher salt and freshly ground black pepper
  • 2 Tbs. finely chopped fresh mint
  • 2 to 3 Tbs. chopped toasted pistachios
  • 1/4 tsp. Aleppo pepper or a pinch cayenne

Nutritional Information

  • Calories (kcal) : 120
  • Fat Calories (kcal): 50
  • Fat (g): 6
  • Saturated Fat (g): 2
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 2
  • Cholesterol (mg): 10
  • Sodium (mg): 160
  • Carbohydrates (g): 12
  • Fiber (g): 4
  • Sugar (g): 5
  • Protein (g): 5


  • Heat the butter and oil in a 12-inch skillet over medium-high heat.  Add the sugar snap peas and scallions, and cook, stirring, for 2 minutes. Add the snow peas and frozen peas, and cook for 1 minute. Add the garlic, and cook until fragrant, about 30 seconds. Season with 1/2 tsp. salt and black pepper to taste. Stir in the mint. Transfer to a serving bowl; sprinkle with the pistachios and Aleppo pepper.


Rate or Review


We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.


View All

Moveable Feast Logo

Season 4 Extras

Carmel, CA (511)

Visit the quaint seaside town of Carmel for a coastal episode of Moveable Feast with Fine Cooking. Host Curtis Stone joins chefs Justin Cogley and James Syhabout as they forage…

View all Moveable Feast recipes and video extras


Follow Fine Cooking on your favorite social networks