Vibrant, green sugar snap peas are at their peak in the spring, when they’re sweetest and most tender. They’re best either barely cooked or served raw, which preserves their irresistible crunch.
- Yield: 4 Servings
- Cooking Time: 12 Minutes
- 8 oz trimmed fresh sugar snap peas
- ¼ cup plain 2% reduced-fat Greek yogurt
- 2 Tbsp red wine vinegar
- 2 Tbsp water
- 1 tsp finely minced garlic
- 1 Tbsp fresh lemon juice
- 2 oz crumbled feta cheese, divided
- ½ cup chopped fresh mint, divided
- 1 tsp lemon zest
- 2 Tbsp toasted sesame seeds
How to Make It
- Cook sugar snap peas in a large saucepan of boiling water, stirring often, until bright green, about 1 minute. Using a slotted spoon, transfer peas to a large bowl of ice water. Let peas stand for 5 minutes; drain. Pat peas dry with paper towels.
- Place yogurt, vinegar, 2 tablespoons water, garlic, lemon juice, 1 ounce feta cheese, and ¼ cup mint in a blender; process on high until creamy, 1 to 2 minutes.
- In a serving bowl, drizzle peas with yogurt mixture; toss well to coat. Sprinkle with lemon zest, sesame seeds, remaining 1 ounce feta cheese, and remaining ¼ cup mint.
Serving Size 1
Nutritional Value Per Serving
Calories from Fat:
% Daily Value*
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.