The Washington Post

Peas With Mint Chutney and Feta

Peas With Mint Chutney and Feta 4.000
Groundwork Jun 8, 2009

With pea plants "producing like gangbusters," according to Green Springs Garden assistant director Cynthia Brown, this recipe may provide a little something special to do with all your fresh peas.

Servings: 4
  • 4 cups snap or snow peas (or a combination), trimmed
  • Leaves from 1 bunch mint leaves (1 cup packed)
  • Leaves from 5 to 8 stems cilantro (1 cup packed)
  • 4 scallions (root ends trimmed), white and light-green parts coarsely chopped
  • 1 small serrano chili pepper, stemmed seeded and cut into several pieces
  • 1 large clove garlic, minced
  • Juice from 4 limes (1/4 cup)
  • 2 tablespoons water
  • 2 teaspoons sugar
  • 1/8 teaspoon salt
  • 1/2 cup crumbled feta cheese


Bring a large saucepan of lightly salted water to a boil over high heat.

Add the peas and cook (blanch) for 2 minutes, then drain and rinse with cool water until the peas are no longer warm to the touch. Drain and transfer to a serving bowl.

Combine the mint, cilantro, scallions, chili pepper, garlic, lime juice, water, sugar and salt in the bowl of a food processor. Pulse until finely chopped. Add to the peas and toss to combine, then add the feta and mix gently. Serve at room temperature.

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Recipe Source

Adapted from a recipe in Gourmet magazine (July 2004) by Cynthia Brown, assistant director at Green Spring Gardens in Alexandria.

Tested by Bonnie S. Benwick.

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Nutritional Facts

Calories per serving: 109

% Daily Values*

Total Fat: 4g 6%

Saturated Fat: 3g 15%

Cholesterol: 17mg 6%

Sodium: 287mg 12%

Total Carbohydrates: 13g 4%

Dietary Fiber: 4g 16%

Sugar: 8g

Protein: 6g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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