Spring Peas With Dates And Walnuts
Serves: 5
Jolie Turcotte
1 January 1970
Based on User reviews:
54
Spice
51
Sweetness
52
Sourness
42
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
2 cups
English Peas (shelled fresh)1 tbsp
Extra-Virgin Olive Oil1 medium
Shallot (thinly sliced)1 cup
Walnut (chopped)1 cup
Pitted Dates (chopped)2 tsps
Walnut OilDirections:
1
Bring a large pot of salted water to a boil over high heat
2
Fill a large bowl with ice water
3
If using fresh English peas, add to the boiling water and cook until tender, about 1 minute
4
Add the snap peas and cook until bright green, about 2 minutes, then add the snow peas and cook 30 seconds
5
Drain the peas and plunge into the ice water to cool
6
Heat the olive oil in a large skillet over medium-high heat
7
Add the shallot and cook until soft, about 2 minutes
8
Add the walnuts, dates and cayenne and cook until the nuts are slightly toasted, about 1 more minute
9
Drain the peas, shaking off the excess water, then add to the skillet (if using frozen peas, add them here)
10
Add 1 teaspoon salt and cook, stirring, until heated through, 3 to 5 minutes
11
Add the walnut oil and toss
12
Add more salt to taste
13
Photograph courtesy Anna Williams