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Charred Snap Peas with Hazelnuts and Mint
4 tsp. vegetable oil
2 lb. snap peas, trimmed
Salt and pepper
1/3 cup chopped fresh mint
1 Tbsp. lemon zest plus 3 Tbsp. juice, from 1 lemon
1/2 cup hazelnuts, skinned and chopped
2 Tbsp. extra-virgin olive oil
1/4 tsp. red pepper flakes
2 garlic cloves, sliced very thin
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Charred Snap Peas with Hazelnuts and Mint

Charred Snap Peas with Hazelnuts and Mint

Charred Snap Peas with Hazelnuts and Mint
Three Stars Guiding Stars
  • Servings:Serves 6
  • Prep Time:15 minutes
  • Cook Time:20 minutes
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