Return to Content

Sugar Snap Peas with Toasted Almonds and Feta

Yankee Plus Dec 2015


by in May 2010
Sugar Snap Peas with Toasted Almonds and Feta
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Total Time: 20

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 1/4 cup slivered almonds
  • 1 tablespoon olive oil
  • 3 scallions, sliced thin
  • 1 garlic clove, minced
  • 1 pound sugar snap peas, ends trimmed
  • 2 tablespoons water
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 teaspoon lemon juice
  • 1/4 cup crumbled feta cheese


In a small skillet over medium-high heat, add almonds and toast until golden brown, 5—6 minutes. Set aside.

Set a large skillet over medium heat. Add olive oil; when it sizzles, add scallions. Cook until translucent, about 3 minutes. Add garlic and continue cooking 30 seconds or until fragrant. Add peas, salt, and pepper. Cook 3—5 minutes, shaking skillet occasionally until peas are tender and water has evaporated.

Remove from heat; add lemon juice, feta, and toasted almonds. Toss gently to combine, and serve warm.
Updated Wednesday, April 7th, 2010

Special 2 for 1 Holiday Sale

Send a one-year gift subscription of Yankee Magazine for only $17.99 and give a 2nd one-year gift subscription absolutely FREE. Plus, we will send you a FREE 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111