Ingredients

• 2 pounds new or baby potatoes, scrubbed and trimmed, halved if larger than walnuts
• 2 teaspoons extra-virgin olive oil, or canola oil
• 1 bunch scallions, white parts only, finely chopped
• 2 cups shelled fresh peas, (about 3 pounds unshelled) or frozen peas (thawed)
• 1/4 cup water
• 1 1/2 cups thinly sliced small radishes
• 1 tablespoon butter
• 2 tablespoon finely chopped fresh herbs, such as parsley, chervil and/or savory
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper

---

Cooking Directions

Step 1

Place a steamer basket in a large saucepan, add 1 inch of water and bring to a boil. Put potatoes in the basket and steam until barely tender when pierced with a skewer, 15 to 20 minutes, depending on size.

Step 2

Meanwhile, heat oil in a large nonstick skillet over medium heat. Add scallion whites and cook, stirring constantly, until translucent, about 2 minutes. Add peas and water; cook, stirring occasionally, until the peas are just softened, about 3 minutes. Add radishes and butter; cook, stirring, until the radishes are softened, 2 to 3 minutes. Gently stir in the steamed potatoes, herbs, salt and pepper. Serve warm.