Sugar Snap Peas With Lemon and Toasted Almonds

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Sugar Snap Peas With Lemon and Toasted Almonds

Provided by: Chef Rebecca Charles Served at: Pearl Oyster Bar Type of Dish: Sides Servings: 4 Cuisine: American Special Requests: Budget-Friendly, Quick and Easy, Vegetarian/Vegan Reader Rating: Write a Review

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Ingredients

3/4 pound sugar snap peas
1 tablespoon unsalted butter
Zest of 1/2 lemon, finely chopped
2 tablespoons sliced almonds, toasted
Kosher salt and freshly ground black pepper

Instructions

Bring 3/4 cup salted water to a boil in a saucepan, drop in sugar snaps, and cook for about 1 minute. Pour off all but 1 teaspoon of water. Add butter and zest, swirling to mix. Remove from heat as soon as the butter has melted and is bubbling. Toss in the almonds, and season with salt and pepper. (Published 2002)