Serves 4


2 t. olive oil, divided
1 lb. sugar snap peas, strings removed, divided
1 t. grated lime zest plus 1 T. juice
¼ t. Aleppo pepper (crushed red pepper is ok to substitute)
Flaky sea salt

1. Heat large cast iron skillet on high
2. Add 1 t. oil and then ½ lb. peas and cook, tossing once, until bright green and charred and blistered in spots (approx.. 3 minutes)
3. Transfer to bowl, repeat with remaining oils and peas.
4. Toss with lime zest and juice and then pepper. Sprinkle with flaky sea salt.


Recipe courtesy Good Housekeeping