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Three Pea Sauté with Scallions and Pistachios

Featured in our 2018 Easter Guide
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.


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