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Spring Peas with Dates and Walnuts


  • 1 c. Fresh or frozen English peas
  • 1/2 lb. sugar snap peas trimmed
  • little less than 1/2 lb. snow peas trimmed and thinly sliced
  • 1 1/2 Tbsp. olive oil
  • 1 medium shallot thinly sliced
  • 1/4 c. walnuts toasted in microwave and chopped
  • 1/4 c. pitted dates chopped
  • pinch cayenne pepper
  • 1 tsp. walnut oil
  • 2 oz. pancetta chopped (or bacon)
  • Fry pancetta or bacon and set aside.


  1. Bring a pot of salted water to a boil. Fill a large bowl with ice water. If you are using fresh English peas, add to boiling water and cook about 1 minute if not using fresh English have them thawed and add at the end just long enough to warm. Add the snap peas to the water and cook until bright green, about 2 minutes, then add the snow peas and cook 20 seconds. Drain the peas and plunge into the ice water to cool.
  2. Heat the olive oil in skillet. Add the shallot and cook until soft, about 2 minutes. Add in the walnuts, dates and cayenne and cook about 1 minute more.
  3. Drain the peas, shaking off the water, then add to the skillet, add thawed frozen peas now. Add 1/2 teaspoon salt and cook stirring until heated through, 3-5 minutes. Add the walnut oil and toss. Garnish with the fried pancetta or bacon.
  4. Yum!