SUGAR SNAP PEAS WITH HAZELNUT BUTTER AND SAGE - Cook's Illustrated

By lesliejanous

SUGAR SNAP PEAS WITH HAZELNUT BUTTER AND SAGE

Serves 6. Published May 1, 1997.

Because you must judge the color of the butter as it cooks, avoid dark-colored pans like unlined anodized aluminum or nonstick for this recipe. Have a bowl of ice water ready to “shock” the drained peas and prevent further softening and shriveling.

Ingredients

• SUGAR SNAP PEAS WITH HAZELNUT BUTTER AND SAGE
• Serves 6. Published May 1, 1997.
• Because you must judge the color of the butter as it cooks, avoid dark-colored pans like unlined anodized aluminum or nonstick for this recipe. Have a bowl of ice water ready to “shock” the drained pe
• INGREDIENTS
• Blanched Sugar Snap Peas
• 1 teaspoon table salt
• 4 cups sugar snap peas (about 1 pound), stems snipped off and strings removed if needed
• 2 tablespoons chopped hazelnuts
• 2 tablespoons unsalted butter
• 2 tablespoons chopped fresh sage leaf
• 1/2 teaspoon table salt
• Ground black pepper

Details

Servings 6

Preparation

Step 1

SUGAR SNAP PEAS WITH HAZELNUT BUTTER AND SAGE

Serves 6. Published May 1, 1997.

Because you must judge the color of the butter as it cooks, avoid dark-colored pans like unlined anodized aluminum or nonstick for this recipe. Have a bowl of ice water ready to “shock” the drained peas and prevent further softening and shriveling.

INSTRUCTIONS
1. Bring 6 cups water to brisk boil in 3- or 4-quart saucepan. Add salt and peas and cook until crisp-tender, 1 1/2 to 2 minutes depending on size of peas.

2. Drain peas, shock in ice water, drain again, and pat dry. (Peas can be set aside for up to 1 hour.)

3. Toast hazelnuts over medium heat in small skillet, shaking pan often to promote even cooking, until just fragrant, 3 to 4 minutes.

4. Heat butter over medium heat in medium sauté pan until it browns to color of brown sugar and smells nutty, about 5 minutes. Take care not to burn. Add peas, sage, and nuts; toss to combine. Cook until just heated through, 1 to 1 1/2 minutes. Season with salt and pepper to taste; serve immediately.