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Sugar Snap Peas with Toasted Almonds and Feta

by in May 2010
Sugar Snap Peas with Toasted Almonds and Feta
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Total Time: 20

Yield: 4 servings

This recipe for Sugar Snap Peas with Toasted Almonds and Feta is perfect for spring.

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Sugar Snap Peas with Toasted Almonds and Feta
Photo/Art by Heath Robbins


  • 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

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