fresh, blistered snap peas full of lemon and herbs, topped with burrata cheese and crispy breadcrumbs
4 oz crusty bread, cut into pieces
1 tbsp lemon zest
1 lb sugar snap peas
1 large lemon, juiced
1 tbsp honey
¼ tsp red pepper flakes, or more if desired
1 tbsp chopped chives
8 mint leaves, torn
1–2 balls burrata cheese
flaky sea salt
freshly cracked black pepper
Pulse the bread in a food processor until roughly chopped into coarse crumbs. Add enough olive oil to a large cast-iron skillet to come up about ¼ of an inch. Heat the oil over medium heat.
Once the oil is hot, add the breadcrumbs. Toast until golden brown and crisp, stirring often and adjusting the heat as needed so they don’t burn. Transfer the breadcrumbs to a bowl. Immediately toss with the lemon zest and season with a good pinch of salt. Spread the breadcrumbs out onto a plate lined with paper towels and set aside.
Meanwhile, peel the stings off the sides of each sugar snap pea by taking your finger and snapping off the longer end and then peeling downwards down the side of the pea. If left on, the peas will be stringy and difficult to eat.
Wipe out all of the breadcrumbs from the skillet. Heat again over medium heat. Add enough olive oil to just coat the bottom. Add half of the sugar snap peas. Cook until tender and caramelized. Season with a pinch of salt. Transfer them to a plate. Repeat with the remaining peas.
Transfer the first batch of peas back to the skillet. Add the lemon juice, honey, and red pepper flakes. Cook for a minute or two. Stir in the chives and mint. Taste the peas and season with more salt to taste.
Plate the blistered peas in a large, shallow bowl. Break the burrata cheese over top. Season the cheese with a good pinch of flaky sea salt and freshly cracked black pepper.
Top with the breadcrumbs and a drizzle of olive oil.