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Spring Peas With Dates and Walnuts
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| 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 | cayenne pepper |
| 2 teaspoons | walnut oil |
Bring a large pot of salted water to a boil over high heat. Fill a large bowl with ice water. If using fresh English peas, add to the boiling water and cook until tender, about 1 minute. Add the snap peas and cook until bright green, about 2 minutes, then add the snow peas and cook 30 seconds. Drain the peas and plunge into the ice water to cool.
Heat the olive oil in a large skillet over medium-high heat. Add the shallot and cook until soft, about 2 minutes. Add the walnuts, dates and cayenne and cook until the nuts are slightly toasted, about 1 more minute.
Drain the peas, shaking off the excess water, then add to the skillet (if using frozen peas, add them here). Add 1 teaspoon salt and cook, stirring, until heated through, 3 to 5 minutes. Add the walnut oil and toss. Add more salt to taste.
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