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Roasted Sugar Snap Peas With Sliced Almonds Parmesan

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Roasted Sugar Snap Peas With Sliced Almonds Parmesan

 

2 8 oz. bags prewashed, ready-to-eat, stringless sugar snap peas

pinch salt

1 tablespoon extra virgin olive oil

1/2 cup sliced, roasted almonds, parmesan flavored

1/3 cup slivered Parmigiano Reggiano, cut from 2 ounce piece

Heat oven to 450 degrees. Spread stringless sugar snap peas in 13 x 9-inch

baking pan and sprinkle with salt. Toss to coat with olive oil.

 

Roast 10 minutes. Remove from oven and sprinkle with sliced almonds and

cheese, evenly over top. Return to oven and roast until cheese melts, about

three minutes. Serve immediately.

Serves 6.

 

 

 

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