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Sugar Snap Peas with Hazelnut Butter and Sage

Submitted by Diana Shaw

Serves: 6
Prep Time: 15 minutes

Because you must judge the color of the butter as it cooks, avoid dark colored pans like unlined anodized aluminum or non-stick for this recipe.

• 2 tablespoons chopped hazelnuts
• 2 tablespoons unsalted butter
• 1 recipe Blanched Sugar Snap Peas*
• 2 tablespoons chopped fresh sage leaves
• 1/2 teaspoon salt
• ground black pepper

Toast hazelnuts over medium heat in small skillet, shaking pan often to promote even cooking, until just fragrant, 3-4 minutes.

Heat butter over medium heat in medium saute pan until it browns to color of brown sugar and smells nutty, about 5 minutes. Take care not to burn. Add peas, sage, and nuts; toss to combine. Cook until just heated through, 1 to 1 1/2 minutes. Season with salt and pepper to taste; serve immediately.

* Blanched Sugar Snap Peas

Have a bowl ready to "shock" the drained peas and prevent further softening and shriveling.

1 teaspoon salt

4 cups loosely packed sugar snap peas (about 1 lb.) stems snipped off and strings removed if needed.

Bring 6 cups water to brisk boil in 3 or 4 quart saucepan. Add salt and peas and cook until crisp- tender, 1 1/2 or 2 minutes depending on size of peas.

Drain peas, shock in ice water, drain again, and pat dry. Peas can be set aside for up to 1 hour.