Sugar Snap Peas with Lemon and Toasted Almonds

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Sugar snap peas make this a crisper, sweeter version of green beans amandine.
4 servings (serving size: 1/2 cup)


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1 cup water
2 1/2 cups sugar snap peas, trimmed (about 8 ounces)
1 1/2 teaspoons butter, melted
1/2 teaspoon grated lemon rind
2 tablespoons sliced almonds, toasted
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper


Bring water to a boil in a medium saucepan. Add peas; cook 2 minutes or until crisp-tender. Drain peas in a colander over a bowl, reserving 1 teaspoon cooking water.

Combine peas, reserved cooking water, butter, and lemon rind, tossing gently to combine. Sprinkle with almonds, salt, and pepper; toss gently to combine.

Created date

November 2004

Nutritional Information

Calories 80
Caloriesfromfat 36 %
Fat 3.2 g
Satfat 1.1 g
Monofat 1.4 g
Polyfat 0.4 g
Protein 3.5 g
Carbohydrate 9.9 g
Fiber 3.4 g
Cholesterol 4 mg
Iron 1.5 mg
Sodium 173 mg
Calcium 77 mg