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Sugar Snap Peas with Lemon-Chili Breadcrumbs

Prep time
20 mins

Adapted from


The simple preparation of this dish allows the sugar snap peas' flavor to really shine through. Make sure to use the freshest, most perfect snap peas you can find.


3 Tolive oil (divided)
1⁄2 cbreadcrumbs
1 clvgarlic (minced)
1 lemon (zest only)
  dried chili flakes (large pinch)
3 csugar snap peas (washed and trimmed)


Heat 2 tablespoons of the oil over medium-low heat in a large heavy sauté pan. Add the breadcrumbs and stir until well-coated in oil. Toast, stirring frequently, until golden-brown, about 5 minutes. Stir in the garlic, sauté for 1 minute, then stir in the lemon zest, chili flakes, and a generous pinch of salt. Transfer the breadcrumb mixture to a dish and set aside.

Heat the remaining oil in the pan over medium-low heat. Ad the sugar snap peas, a pinch of salt, and cook, stirring frequently, until crisp-tender and bright green, about 2-3 minutes. Remove from heat, fold in the breadcrumbs, and serve immediately.