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 T||olive oil (divided)|
|1 clv||garlic (minced)|
|1||lemon (zest only)|
|dried chili flakes (large pinch)|
|3 c||sugar 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.