Ingredients:

  • 1 pound Sugar Snap Peas, trimmed
  • 1/4 cup Sliced or Slivered Almonds (toasted)
  • 2 tablespoons Extra Virgin Olive Oil (or unsalted butter)
  • 2 cloves Garlic, minced
  • 1/2 teaspoon Kosher Salt
  • 1/4 teaspoon Freshly Ground Black Pepper
  • 1 teaspoon Lemon Zest (from 1 small lemon)
  • 1 tablespoon Fresh Lemon Juice

Instructions:

  1. Trim the tips off the sugar snap peas (and pull the string if necessary). If almonds are not pre-toasted, toast them in a dry skillet over medium heat for 2-3 minutes until fragrant and light golden brown; set aside.
  2. Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the minced garlic and sauté for 30–60 seconds, stirring constantly, until fragrant.
  3. Increase the heat to high. Add the trimmed sugar snap peas, salt, and pepper to the skillet. Sauté quickly, tossing frequently with tongs, for 3 to 4 minutes until the peas are bright emerald green and tender-crisp (al dente).
  4. Remove the skillet immediately from the heat. Add the fresh lemon zest and lemon juice. Toss well to coat evenly.
  5. Transfer the finished sugar snap peas to a serving platter. Garnish generously with the toasted sliced almonds just before serving.