Sugar Snap Peas with Toasted Almonds

I love sugar snap peas and so do my kids.  The toasted almonds really added a nice depth to the snap peas and the lemon helped add the perfect amount of freshness.  


  • 1/2 cup toasted almonds
  • 3 tbsp unsalted butter
  • 1 lb fresh sugar snap peas, washed and trimmed
  • 3 tbsp fresh squeezed lemon juice
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground black pepper


Toast almonds in a toaster oven or in a 400 degree oven for 8-10 minutes.  Remove and let cool completely.  Take half of the almonds and roughly chop them on a cutting board.  Place other half in a food processor and grind until finely chopped, about 15 seconds.  Combine almonds together.  

Heat butter in a large skillet over medium heat.  Add snap peas, lemon juice, salt and pepper and saute for about 2 minutes.  Place snap peas in a large bowl and toss with toasted almonds.  Serve warm.

Reposted from Martha Stewart