Happy spring! Apologies for the radio silence, lovelies….what can I say? First year on the TT is kicking my butt. But believe me, I’m determined to make time to blog again. And just slow down.
This week in my CSA, I got a beautiful bunch of sugar snap peas–bright, green, sweet, and crisp. In fact, when I was trimming the peas, they actually exuded this sweet fragrance. How amazing is that?
This recipe, which I read and slightly adapted from food52.com, is super fast, super easy, and super delicious. It blew me away and I hope you enjoy it too. It makes a great side, light lunch, or appetizer. And now is the perfect time to enjoy them! I love how the crunch from the breadcrumbs complements the crunch of the peas. The heat from the cayenne and slight tanginess from the lemon zest work really well together here too.
SUGAR SNAP PEAS WITH BREADCRUMBS, CHILI AND GARLIC
Prep time: 10 minutes
Serves: 2 (as a side)
2 tbsp. olive oil
1 garlic clove, minced
3 cups sugar snap peas, ends trimmed
Zest of 1 lemon and juice of 1/2 lemon
1/2 tsp. cayenne pepper or red chili flakes
1/2 cup Panko breadcrumbs (or any breadcrumbs)
Salt and pepper to taste
- Heat 1 tbsp. olive oil in a medium saucepan on low heat. When the oil is hot, add the breadcrumbs and toast until golden brown (about 3-4 minutes). Add the garlic clove, cook for another minute, then turn off heat. Put into a mixing bowl and zest the lemon into the mixture and add the cayenne pepper or red chili flakes. Set aside.
- In the same saucepan, add another tbsp. oil and add the sugar snap peas. Saute for about 2 minutes, until they are still bright green but cooked through. Add a pinch of salt and pepper.
- Mix everything together; squeeze some lemon juice on top. Serve immediately.