Sauteed Snow Peas Radishes And Cherry Tomatoes
|Snow peas||6 Ounce, tips and strings removed|
|Unsalted butter||2 Tablespoon|
|Sliced icicle/Red radishes||1 1⁄2 Cup (24 tbs)|
|Cherry tomatoes||1 1⁄4 Cup (20 tbs)|
|Balsamic vinegar||1 Tablespoon|
|Ground black pepper||To Taste|
Bring a medium-size saucepan of salted water to a boil.
Add the snow peas and blanch them for 25 to 30 seconds to set the color.
Drain and rinse with cold water.
Blot them dry on paper towels.
In the same saucepan, melt the butter over medium-high heat until it foams.
Add the radishes, cherry tomatoes, sugar, and balsamic vinegar and shake the pan to coat the vegetables, cooking for about 30 seconds.
Add the pea pods, season with salt and pepper, and toss.