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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