Sugar Snap Peas with Lemon-Chili Breadcrumbs

By • July 25, 2011 • 2 Comments



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
  • Salt
  • 3 cups sugar snap peas, trimmed
  1. 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.
  2. 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.
  3. 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.
Jump to Comments (2)

Tags: side dish, Summer

Comments (2) Questions (0)

Default-small
Default-small
Default-small

over 2 years ago KateC

This the best snap peas I ever had! Thank you, Merril!

Default-small

over 2 years ago jebida

Pangrattato! I love this on spaghetti as a simple mid-week dinner but had never had it on veggies before — so simple and delicious. I toasted my crumbs on a baking tray in the oven instead of on the stove and steamed my snaps instead of frying them. A quick toss in a little extra virgin olive oil before serving was all they needed! Thanks!