Green peas with dates and walnuts

Ingredients:

• 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

Preparation:

1. 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.
2. 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.
3. 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.
4. 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.