A Roman Spring

Photo by: Jennifer Causey
Sugar Snap Peas with Lemon-Chili Breadcrumbs
This simple preparation adds great flavor and texture but really lets the character of the sugar snaps shine through. - Merrill

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Photo by: Jennifer Causey
Sugar Snap Peas with Lemon-Chili Breadcrumbs
This simple preparation adds great flavor and texture but really lets the character of the sugar snaps shine through. - Merrill

Serves 4-6
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.

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Tue, Apr 10, 2012 4:46 PM EDT
Those Italians know how to do most things right -- and spring is one of them. So do as the Romans do, and whip up a spring-inspired feast, a menu that teases the most out of spring's vast bounty. Buon appetito!



• Check out our Grand Tour of Italy for more Italian-inspired dishes.


• Do you dream of Tuscany? Us too. Browse our Tuscan Fantasy Meals for menu ideas.


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