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Yield
Serves 4 (serving size: about 1 cup)
Photo: Johnny Autry; Styling: Leigh Ann Ross

How to Make It

Step 1

Bring 8 cups water to a boil in a large Dutch oven. Add peas; cook 30 seconds or until crisp-tender. Drain and plunge into ice water; drain. Slice half of peas diagonally.

Step 2

Combine lemon rind and next 7 ingredients in a medium bowl; stir with a whisk. Add peas; toss to coat.

Step 3

Toast almonds in a small skillet; cook over medium heat 3 minutes or until lightly browned. Add almonds to pea mixture; toss gently. Top with shaved pecorino Romano cheese.

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