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