Ingredients
¼cupwhole almonds,with skins
6ozgreen beans,ends trimmed
6ozsugar snap peas,halved on the diagonal
1½cupsfresh or frozen peas
4radishes,thinly sliced
1tbspolive oil
1½tbspsherry vinegar,or red wine vinegar
¼tspsalt
⅛tspground black pepper
⅓cupmint pesto
½cupfresh mint leaves
2ozcrumbled feta,(½ cup), or to taste
Preparation
Preheat the oven to 350 degrees F. Spread the almonds on a baking sheet and toast in the oven for 8 to 10 minutes or until they are fragrant. Let cool and coarsely chop or crush them.
Bring a large saucepan of salted water to a boil. Prepare a bowl of ice water.
Add the beans to the boiling water and cook for 3 minutes. Add the sugar snap peas, and let peas cook for 2 minutes or until crisp-tender. (Total cooking time is 5 minutes.)
With a slotted spoon, transfer the vegetables to the bowl of ice water. Swish them around for about 1 minute. Drain them in a colander, and spread them on a paper towel-lined baking sheet. Pat dry.
In a large bowl, toss the beans, snap peas, peas, and radishes with the oil, vinegar, salt, and pepper. Add the mint pesto and toss again.
Taste and add more salt, pepper, or vinegar, if desired. Transfer to a bowl or platter. Sprinkle with the almonds, feta, and mint leaves.
