Sugar Snap Peas and Goat Cheese

Southern Living
4 servings


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1 pound fresh sugar snap peas
2 shallots, minced
1 tablespoon olive oil
8 ounces grape tomatoes
2 to 3 tablespoons chopped fresh basil
1 (3-ounce) goat cheese log, crumbled
1 teaspoon salt
1/2 teaspoon freshly ground pepper


Cook peas in boiling water to cover 2 minutes; drain. Plunge into ice water to stop the cooking process; drain.

Sauté shallots in hot oil in a large skillet until tender. Add peas, and cook until thoroughly heated.

Place mixture in a bowl. Add tomatoes and remaining ingredients; toss gently. Serve immediately.

Created date

December 2001