A side dish of young green peas

Ingredients:

• 450 g sugar snap peas
• 3 tbsp. breadcrumbs
• 3 tbsp. l. grated parmesan
• 3 tbsp chopped herbs
• 1/4 tsp. grated lemon zest

Preparation:

1. Melt 1 tablespoon butter in a skillet over medium heat. Add 3 tablespoons breadcrumbs and cook for 3 minutes. Stir in 3 tablespoons each of grated Parmesan and finely chopped herbs, as well as 1/4 teaspoon coarse salt and grated lemon zest.
2. Boil 1 pound sugar snap peas (tip removed) until crisp-tender, about 4 minutes; drain and toss breadcrumbs.