Sugar Snap Peas with Hazelnut Butter & Sage
 

Ingredients:
2 T. chopped hazelnuts
2 T. unsalted butter
1 recipe Blanched Sugar Snap Peas
2 T. chopped fresh sage leaves
1/2 t. salt ground black pepper

Directions
Toast hazelnuts over medium heat in small skillet, shaking pan often to promote even cooking, until just fragrant, 3-4 minutes. Heat butter over medium heat in medium saute pan until it browns to color of brown sugar and smells nutty, about 5 min. Take care not to burn. Add peas, sage, and nuts; toss to combine. Cook until just heated through, 1-1 1/2 min. Season with salt and pepper to taste; serve immediately.

Blanched Sugar Snap Peas Have a bowl ready to "shock" the drained peas and prevent further softening and shriveling. 1 teaspoon salt 4 cups loosely packed sugar snap peas (about 1 lb.) stems snipped off and strings removed if needed. Bring 6 cups water to brisk boil in 3-4 qt saucepan. Add salt and peas; cook until crisp- tender, 1 1/2-2 min. depending on size of peas. Drain peas, shock in ice water, drain again; pat dry. Peas can be set aside for up to 1 hr.