1.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 two menthe add the snow peas and cook 30 seconds. Drain the peas and plunge into the ice water to cool.
2. Heat the olive oil in a large skillet over medium-high heat. Add the shallot and cook until soft about two minutes. Add the walnuts, dates and cayenne and cook until the nuts are slightly toasted about 1 more minute.
3. Drain the peas, shaking off the excess water, then add to the skillet. If using frozen peas add them here. Add 1 tsp salt and cook, stirring until heated thru 3-5 min. Add the walnut oil and toss. Add salt to taste
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|Serving Size: 1 Serving (111g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 87 (94%)|
|Amt Per Serving||% DV|
|Total Fat 9.6g||13 %|
|Saturated Fat 0.9g||4 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 4.8g|
|Cholesterol 0mg||0 %|
|Sodium 0.7mg||0 %|
|Potassium 42.2mg||1 %|
|Total Carbohydrate 1.3g||0 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 1g|
|Protein 1.3g||2 %|
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Calories per serving: 93
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