Recipe information
Yield
serves 4
Ingredients
1/2 cup whole almonds (2 1/2 ounces)
3 tablespoons unsalted butter
1 pound fresh sugar snap peas, ends trimmed
3 tablespoons fresh lemon juice (1 lemon)
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
Preparation
Step 1
Preheat the oven to 400°F. Spread the almonds on a baking sheet; place in the oven. Toast until the almonds are golden and fragrant, 8 to 10 minutes. Remove from the oven; let cool completely. Transfer half the almonds to a cutting board, and chop coarsely. Place the remaining half in the bowl of a food processor fitted with the metal blade; process until the almonds are finely chopped, 15 to 20 seconds. Add the coarsely chopped almonds, and stir to combine.
Step 2
Melt the butter in a large skillet over medium heat. Add the peas, lemon juice, salt, and pepper; stir until all the ingredients are well combined and heated through, about 2 minutes. Sprinkle with the almonds, and toss to coat. Transfer to a serving bowl, and serve.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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