Green peas with dates and walnuts
Votes: 1
Time: 25 min.
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
Green peas with dates and walnuts - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 cups (280 g) shelled young peas or frozen peas
- 450 g sugar snap peas, deveined
- 120 g green peas, deveined and cut into thin strips
- 1 tbsp. l. olive oil
- 1 medium shallot, thinly sliced
- 1/4 cup chopped walnuts
- 1/4 cup chopped pitted dates
- Coarse salt and a pinch cayenne pepper
- 2 teaspoons nut butter
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Cooking the dish according to the recipe:
- Bring a large saucepan of salted water to a boil. Fill a large bowl with water and ice. Add the shelled peas and cook for 1 minute.
- Add sugar snap peas and continue cooking for 2 minutes, then add snow peas and cook for another 30 seconds. Drain and plunge the peas into ice water.
Place the peas in a sieve and let the water drain. - Heat olive oil in a large skillet. Add shallots and cook until softened, about 2 minutes.
Add walnuts, dates, and cayenne pepper and continue to cook until the walnuts are lightly browned, about 1 more minute. - Place the peas in a sieve and drain, then add to the pan with the nuts. Add 1 teaspoon of salt and heat for 3-5 minutes.
Add nut butter and stir.
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