How to Make It
Pulse whole-grain bread in a small (or mini) food processor until coarsely crumbled, about 10 times.
Heat 1 1/2 tsp. extra-virgin olive oil in a medium skillet over medium-high. Add trimmed fresh sugar snap peas, and cook, stirring often, until crisp-tender, about 3 to 4 minutes. Transfer peas to a large bowl.
Heat 1 1/2 tsp. extra-virgin olive oil in skillet; add breadcrumbs, and cook, stirring often, until golden, about 5 minutes. Remove from heat, and stir in 1 1/2 Tbsp. grated pecorino Romano cheese, lemon zest, fresh lemon juice, black pepper, and kosher salt. Toss breadcrumb mixture with peas. Sprinkle with 1 1/2 Tbsp. pecorino Romano cheese. Serve warm.