Spring Peas With Dates and Walnuts

• Kosher salt
• 2 cups shelled fresh English peas or thawed frozen peas (about 10 ounces)
• 1 pound sugar snap peas, trimmed
• 1/4 pound snow peas, trimmed and thinly sliced
• 1 tablespoon extra-virgin olive oil
• 1 medium shallot, thinly sliced
• 1/4 cup chopped walnuts
• 1/4 cup chopped pitted dates
• Pinch of cayenne pepper
• 2 teaspoons walnut oil

1. Bring a large pot of salted water to a boil over high heat.
2. Fill a large bowl with ice water.
3. If using fresh English peas, add to the boiling water and cook until tender, about 1 minute.
4. Add the snap peas and cook until bright green, about 2 minutes, then add the snow peas and cook 30 seconds.
5. Drain the peas and plunge into the ice water to cool.
6. Heat the olive oil in a large skillet over medium-high heat.
7. Add the shallot and cook until soft, about 2 minutes.
8. Add the walnuts, dates and cayenne and cook until the nuts are slightly toasted, about 1 more minute.
9. Drain the peas, shaking off the excess water, then add to the skillet (if using frozen peas, add them here).
10. Add 1 teaspoon salt and cook, stirring, until heated through, 3 to 5 minutes.
11. Add the walnut oil and toss.
12. Add more salt to taste.
13. Photograph courtesy Anna Williams

kosher salt, peas, sugar, snow peas, extravirgin olive oil, shallot, walnuts, dates, cayenne pepper, walnut oil

Taken from www.foodnetwork.com/recipes/food-network-kitchens/spring-peas-with-dates-and-walnuts-recipe.html (may not work)