Sugar Snap Peas With Lemon-Chili Breadcrumbs

1. 1

   Heat 2 tablespoons of the olive oil in a large, heavy saute pan over medium-low heat. Add the breadcrumbs and stir until they're coated in the oil. Toast, stirring occasionally, for about 5 minutes, until the breadcrumbs deep golden brown.

2. 2

   Stir in the garlic and cook for about a minute until fragrant, then add the lemon zest, chili flakes and a large pinch of salt, stirring to combine. Remove the breadcrumbs from the pan and set aside while you cook the sugar snap peas.

3. 3

   Add the rest of the oil to the pan and let it heat for a few seconds. Add the sugar snap peas and a pinch of salt and cook for a minute or two, stirring frequently, until they turn bright green and are just tender but still have some bite to them. Fold in the breadcrumbs and serve immediately.

* Per serving · 4 servings · Values may vary.