/727b002b-b16e-4cb9-ae24-8a7c89302bb3--071911_50.jpg "Sugar Snap Peas with Lemon-Chili Breadcrumbs")
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Serves
4 to 6
Author Notes
This dish became impressed by a recent meal I had at A Voce, in New York. Surely one of their many specialties is their ever-changing rotation of contorni, or greens. This straight forward preparation provides substantial model and texture but in actuality lets the character of the sugar snaps shine via. Operate sure that to exercise glorious, unblemished peas! —Merrill Stubbs
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Test Kitchen-Current
Substances
3 tablespoons
olive oil
1/2 cup
breadcrumbs (preferably homemade)
1
dinky garlic clove, minced
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Zest of 1 lemon
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Tidy pinch dried chili flakes
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Salt
3 cups
sugar snap peas, trimmed
Directions
- Heat 2 tablespoons of the olive oil in a substantial, heavy sauté pan over medium-low warmth. Add the breadcrumbs and inch except they’re coated within the oil. Toast, stirring on occasion, for roughly 5 minutes, except the breadcrumbs deep golden brown.
- Trudge within the garlic and prepare dinner for roughly a minute except fragrant, then add the lemon zest, chili flakes and a substantial pinch of salt, stirring to combine. Snatch away the breadcrumbs from the pan and space apart at the same time as you prepare dinner the sugar snap peas.
- Add the remainder of the oil to the pan and let it warmth for just a few seconds. Add the sugar snap peas and a pinch of salt and prepare dinner for a minute or two, stirring continually, except they flip vivid green and are pretty soft but mute catch some chunk to them. Fold within the breadcrumbs and wait on without prolong.
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