Makes 6 servings
1 pound sugar snap peas, rinsed and dried
2 tablespoons chopped nuts (walnuts, hazelnuts, or pecans)
3 tablespoons unsalted butter
2 tablespoons chopped sage
Salt and freshly ground black pepper
Blanch the peas in a large pot of boiling salted water for 3 to 4
minutes or until bright green. Transfer peas to a bowl of ice water to stop the
cooking. Drain well and set aside.
Toast the nuts in a large skillet over medium heat, stirring
frequently, about 5 minutes. When the nuts are fragrant and lightly browned,
remove from the pan and set aside to cool.
Add the butter to the hot skillet and cook until it turns a light
brown color (similar to light brown sugar) and has a nutty, not burnt,
fragrance. Add the peas, chopped sage, and nuts to the skillet and toss to
combine. Cook until heated through, about 2 minutes.
Season with salt and pepper to taste and serve immediately.
“The added step ofblanching the plump pods of sugar snap peas helps
seal in the bright green color and fresh flavor of the peas as well as reducing
the amount of time the peas spend over the heat. This is an excellent technique
to use for thicker vegetables tossed into stir-fries.”
