Inspired by a brilliantly simple Todd English broccoli recipe, this dish adds lemon peel and shallots for a bright, colorful side dish.
Note: Use the freshest sugar snap peas you can find for best results.
Snap the ends off the sugar snap peas. Set aside. In a bowl, combine the garlic and lemon peel with a drop of olive oil. Toss and add the breadcrumbs. Heat the remaining olive oil in a pan over medium-high heat. Add the garlic and lemon peel. Fry until crisp, about 1-2 minutes. Add the shallot and sugar snap peas. Toss until the peas are tender, about 2-3 minutes.
Season with salt and pepper, to taste. Add the lemon juice over the dish (to taste, depending on how lemon-y you like your dinner).