Return to Content

Sugar Snap Peas with Toasted Almonds and Feta

Sugar Snap Peas with Toasted Almonds and Feta
0 votes, 0.00 avg. rating (0% score)
by in May 2010
Submit a Recipe Image

Total Time: 20

Yield: 4 servings


  • 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

Browse Similar Recipes

Sign-up for Yankee Magazine's FREE enewsletter!

and get a free digital issue, plus 30% off in the Yankee Store

Your New England Minute
Yankee Recipe Box
Yankee Exclusive Offers
Great Yankee Giveaway
Yankee's Travel Exclusives Newsletter

No comments yet.

Leave a Reply

Comments maybe edited for length and clarity.