Photo: Johnny Autry; Styling: Leigh Ann Ross
Yield
Serves 4 (serving size: 1 cup)

How to Make It

Step 1

Bring 8 cups water to a boil in a large Dutch oven. Add peas; cook 30 seconds or until crisp-tender. Drain and plunge into ice water; drain. Slice half of peas diagonally.

Step 2

Combine lemon rind and next 7 ingredients in a medium bowl; stir with a whisk. Add peas; toss to coat.

Step 3

Add radishes, crumbled feta, and chopped fresh mint to pea mixture. Toss to combine.

Ratings & Reviews

Chiccook's Review

Chiccook
November 10, 2014
I thought this recipe was very good, with a few substitutions. I sautéed the shallots and added to the bowl with the snap pea mixture and used basil instead of mint. I think mint would be good too, I just wanted to use basil.