Westnut Hazelnut Recipes - www.westnut.com
Sugar Snap Peas with Hazelnut Butter and Sage
Submitted by Diana Shaw
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.
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.