Ingredients:

  • 1 pound (450g) sugar snap peas, trimmed
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1/4 cup (30g) slivered almonds
  • 2 tablespoons lemon juice, freshly squeezed
  • 1 tablespoon water
  • 1 teaspoon lemon zest
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Heat a dry skillet over medium heat. Add the slivered almonds and toast, stirring frequently, until golden brown and fragrant (about 3-5 minutes). Remove from skillet and set aside.
  2. Wash and trim the sugar snap peas. Pat them dry.
  3. Heat the olive oil in the same skillet over medium-high heat. Add the minced garlic and cook until fragrant (about 30 seconds).
  4. Add the sugar snap peas to the skillet and sauté, stirring frequently, until they are bright green and tender-crisp (about 3-4 minutes).
  5. In a small bowl, whisk together the lemon juice, water, lemon zest (if using), and red pepper flakes (if using).
  6. Pour the lemon dressing over the sugar snap peas and toss to coat. Season with salt and pepper to taste. Sprinkle with the toasted almonds and serve immediately.