Sauteed Radishes and Sugar Snap Peas

• 3 1/2 pounds sugar snap peas, strings removed
• 6 tablespoons (3/4 stick) butter
• 20 radishes (from 2 bunches), sliced 1/8 inch thick

1. Cook sugar snap peas in large pot of boiling salted water until crisp-tender, about 2 minutes.
2. Drain.
3. (Can be prepared 1 day ahead.
4. Wrap in paper towels.
5. Place in resealable plastic bag and refrigerate.)
6. Melt butter in heavy large pot over medium heat.
7. Add radishes and saute until translucent and crisp-tender, about 5 minutes.
8. Add sugar snap peas.
9. Saute until peas are heated through, about 3 minutes.
10. Season with salt and pepper.
11. Transfer vegetables to bowl; serve.

sugar snap peas, butter, radishes

Taken from www.epicurious.com/recipes/food/views/sauteed-radishes-and-sugar-snap-peas-101405 (may not work)