Recipe

Peas and beans with hazelnuts

You won't have to force yourself to eat these greens! Taking less than thirty minutes to cook these beans and peas are enhanced with garlic and butter and topped off with crunchy hazelnuts.

Oct 29, 2014 1:00pm
  • 15 mins preparation
  • 12 mins cooking
  • Serves 8
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Ingredients

Peas and beans with hazelnuts
  • 1 1/2 cup (240g) fresh shelled peas (or frozen)
  • 300 gram baby beans, trimmed
  • 300 gram sugar snap peas, trimmed
  • 30 gram butter
  • 1/3 cup (35g) roasted hazelnuts, chopped coarsely
  • 1 clove garlic, crushed
  • salt and freshly ground black pepper

Method

Peas and beans with hazelnuts
  • 1
    Boil or steam the peas and beans until almost tender; add the sugar snap peas, cook for a further 30 seconds or until just tender; drain well.
  • 2
    Melt butter in a large frying pan; cook nuts until browned. Remove nuts from pan with a slotted spoon. Add garlic then vegetables to pan; toss until combines. Season to taste with salt and pepper.
  • 3
    Serve vegetables topped with nuts.

Notes

This recipe can prepared a day ahead; cook just before serving. Not suitable to freeze. Suitable to microwave. You will need about 600g of fresh peas in the pod for this recipe.

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