1. Heat 2 teaspoons vegetable oil in a large skillet over high heat until smoking. Add half of peas, spread into an even layer, and cook without stirring until blackened and blistered in spots, 2 to 4 minutes. Season with salt and continue to cook, stirring and tossing frequently, until just tender, 1 to 3 more minutes; transfer to a large bowl. Repeat with remaining vegetable oil and peas, seasoning with more salt; transfer snap peas to bowl and let skillet cool off the heat for 5 minutes.

2. Gently fold mint and lemon zest and juice into peas, then season with salt and pepper to taste; transfer to a serving platter and set aside.

3. When skillet has cooled, add hazelnuts, olive oil, red pepper flakes, and 1/4 teaspoon salt and cook over low heat, stirring frequently, until nuts begin to brown, about 3 minutes. Add garlic and continue to cook, stirring constantly, until mixture is golden and fragrant, 2 to 4 more minutes. Spoon hazelnut mixture over snap peas and serve.

Source: Hannaford fresh Magazine, March - April 2020