Sugar Snap Pea Recipe
Bright and crunchy sugar snap peas sautéed with garlic, lemon, and toasted almonds — ready in about 10 minutes. A perfect quick side or addition to bowls and pastas.
Ingredients
Main
- 1 lb sugar snap peas trimmed
- 2 tbsp unsalted butter or 1 tbsp butter + 1 tbsp olive oil
- 2 cloves garlic thinly sliced or minced
- ½ tsp flaky sea salt
- ¼ tsp freshly ground black pepper
Finishing & Optional
- 1 tsp lemon zest
- 1 tbsp freshly squeezed lemon juice
- 2 tbsp sliced almonds or slivered almonds toasted (optional)
- Pinch of red pepper flakes optional
Instructions
- Place a dry skillet over medium heat, add the sliced almonds, and stir frequently until golden and fragrant, about 2–3 minutes. Transfer to a bowl.
- In the same skillet, add butter (or butter + oil). Once melted and shimmering, add garlic and sauté on medium-low for 30 seconds until fragrant.
- Turn heat to medium-high and add the trimmed sugar snap peas. Toss continuously until they blister slightly and turn bright green, about 2–3 minutes.
- Remove from heat and stir in lemon zest, lemon juice, salt, pepper, and red pepper flakes if using. Toss to coat and sprinkle toasted almonds on top. Serve immediately.
Notes
- For softer peas, blanch for 30–45 seconds and shock in ice water before sautéing.
- Substitute pumpkin seeds or sesame seeds for a nut-free crunch.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 110kcalCarbohydrates: 10gProtein: 3gFat: 7gSaturated Fat: 3gSodium: 180mgSugar: 4g
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