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Snap Peas With Walnuts And Blue Cheese

Published June 22, 2018

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Serves: 4
Time: 30 minutes

This is a nice little recipe for snap peas, which are in season right now, but later in the summer, you can do this with green beans like haricot vert — anything else that’s crisp. Cook about a pound of snap peas in salted, boiling water until crisp-tender, about a minute. Drain and shock in ice water to stop the cooking. Soften a minced shallot in olive oil until it’s translucent, for another minute or so. Add a handful of chopped walnuts and cook until fragrant, about another minute. Add the peas, salt, and pepper and warm through. Serve with blue cheese, such as Roquefort, crumbled on top.

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