Three types of peas tossed in walnuts and dates makes a perfect spring-time side.
Directions for: Spring Peas with Dates and Walnuts
Ingredients
Kosher salt
2 cups fresh English peas, shelled (or thawed frozen peas)
1 pound sugar snap peas, trimmed
pound snow peas, trimmed and thinly sliced
1 Tbsp extra-virgin olive oil
1 medium shallot, thinly sliced
cup chopped walnuts
cup chopped pitted dates
Pinch cayenne pepper
2 tsp walnut oil
Directions
1. Bring a large pot of salted water to a boil over high heat. Fill a large bowl with ice water. If using fresh English peas, add to the boiling water and cook until tender, about 1 minute. Add the snap peas and cook until bright green, about 2 minutes, then add the snow peas and cook 30 seconds. Drain the peas and plunge into the ice water to cool.
2. Heat the olive oil in a large skillet over medium-high heat. Add the shallot and cook until soft, about 2 minutes. Add the walnuts, dates and cayenne and cook until the nuts are slightly toasted, about 1 more minute.
3. Drain the peas, shaking off the excess water, then add to the skillet (if using frozen peas, add them here). Add 1 teaspoon salt and cook, stirring, until heated through, 3 to 5 minutes. Add the walnut oil and toss. Add more salt to taste.
Source and Credits
Photograph courtesy Anna Williams
Recipe courtesy of Food Network Magazine
See more: Dinner, Nuts, Side, Spring, Vegetables, Vegetarian