Sugar Snap Peas with Toasted Almonds From Martha Stewart Living, May 2002. Directions
Preheat oven to 400°F. Spread almonds on a
baking sheet; place in oven. Toast until almonds are golden and fragrant,
8 to 10 minutes. Remove from oven; let cool completely. Transfer half the
almonds to a cutting board and chop coarsely. Place remaining half in the
bowl of a food processor fitted with the metal blade; process until
almonds are finely chopped, 15 to 20 seconds. Add coarsely chopped
almonds, and stire to combine.
Melt butter in a large skillet over medium heat. Add peas, lemon juice,
salt, and pepper; stir until all ingredients are well combined and heated
through, about 2 minutes. Sprinkle with almonds and toss to coat. Transfer
to serving bowl, and serve.
