Spring Peas With Dates and Walnuts

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  • Level: Easy
  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
  • Yield: 6-8 servings
  • Nutrition Info
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Ingredients

Kosher salt

2 cups shelled fresh English peas or thawed frozen peas (about 10 ounces)

1 pound sugar snap peas, trimmed

1/4 pound snow peas, trimmed and thinly sliced

1 tablespoon extra-virgin olive oil

1 medium shallot, thinly sliced

1/4 cup chopped walnuts

1/4 cup chopped pitted dates

Pinch of cayenne pepper

2 teaspoons 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.
  4. Photograph courtesy Anna Williams

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