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Author Notes: This dish was inspired by a recent meal I had at A Voce, in New York. One of their many specialties is their ever-changing rotation of contorni, or vegetables. This simple preparation adds great flavor and texture but really lets the character of the sugar snaps shine through. Make sure to use perfect, unblemished peas! - Merrill Stubbs
Serves 4 to 6
- 3 tablespoons olive oil
- 1/2 cup breadcrumbs (preferably homemade)
- 1 small garlic clove, minced
- Zest of 1 lemon
- Large pinch dried chili flakes
- 3 cups sugar snap peas, trimmed
- Heat 2 tablespoons of the olive oil in a large, heavy sauté pan over medium-low heat. Add the breadcrumbs and stir until they're coated in the oil. Toast, stirring occasionally, for about 5 minutes, until the breadcrumbs deep golden brown.
- Stir in the garlic and cook for about a minute until fragrant, then add the lemon zest, chili flakes and a large pinch of salt, stirring to combine. Remove the breadcrumbs from the pan and set aside while you cook the sugar snap peas.
- Add the rest of the oil to the pan and let it heat for a few seconds. Add the sugar snap peas and a pinch of salt and cook for a minute or two, stirring frequently, until they turn bright green and are just tender but still have some bite to them. Fold in the breadcrumbs and serve immediately.
- This recipe is a Community Pick!