This marvelous green peas side dish has been gracing my dinner table for many years now; that’s because it comprises of one of the most delicious flavor of any peas recipe I’ve ever eaten. [I hated peas as a kid and I think it’s the least favorite for many kids and adults.] I knew I had a hit recipe when I first introduced some friends many years ago to this dish and I removed the empty serving bowl from the table – yep – they wanted more.

The dill has a very distinctive taste; the grassy undertone and the sweetish taste that reminds me of fennel (which I love) brightens this English sweet peas. With the sweetness of shallots coupled with the delightful crunchy bite of toasted walnuts, you will not be able to stop spooning this pleasurable darling into your mouth.

The recipe is quite easy to pull together and it’s vegetarian and vegan friendly. For those who are nut allergic, you can skip the nuts and it will still be flavorful. I hope you will try this recipe and enjoy it as much as we do around here. Happy cooking:

Try this popular side dish recipe:

Dilled Peas with Toasted Walnut

An easy vegetarian and vegan friendly side dish.

5 from 1 vote

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Course: Side Dish

Cuisine: American, Easy, Gluten free Cuisine, Vegan Cuisine, Vegetarian Cuisine

Keyword: dill, Dilled Peas, Healthy Cuisines, Quick side dish, Sweet Peas, Toasted Walnuts, vegan recipe, Vegetable, walnuts

Prep Time: 5 minutes minutes

Cook Time: 15 minutes minutes

Servings: 6 People

Calories: 199kcal

Author: Yasmin Jackson

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Ingredients

• 1 pound sweet peas fresh or frozen
• 6 cups water and salt for cooking peas (I use 2 teaspoons salt)
• 1 shallot peeled and diced finely
• 1/4 cup fresh dill finely chopped
• 1 tablespoon extra virgin olive oil
• 1/2 teaspoon sea salt adjust for your diet
• 1/4 teaspoon freshly ground black pepper

FOR THE TOASTED WALNUTS:

• 3/4 cups walnut halves roughly broken into smaller pieces
• 1 – 2 teaspoons extra virgin olive oil

Instructions

TOAST THE WALNUTS

• Add up to 2 teaspoons oil to a large non stick fry pan.
• Add the walnuts and use your fingers to coat the nuts with the oil.
• Turn on the stove to medium heat. Toast the nuts for 5 to 6 minutes until lightly brown. Transfer to a bowl.

Simultaneously bring the water and salt to a boil. Once the water boils add the peas and cook 1 to 2 minutes. Drain.

Add 1 tablespoon olive oil to the frying pan.

• Saute the shallots 2 to 3 minutes. Season with a dash of the salt and black pepper.
• Add the dill, reserving a small bit for garnish if preferred.
• Add the drained peas. Season with salt and pepper to taste. Mix.

  Note: I used all of the recommended salt and pepper
• Add the toasted walnuts and mix/toss to coat.
• Transfer to a serving dish and garnish with fresh dill if preferred.
• Serve with your favorite entree. Enjoy.

Notes

Adding salt to the water will not make this dish salty and that is because the water is discarded.

Nutrition

Calories: 199kcal | Carbohydrates: 14g | Protein: 7g | Fat: 14g | Saturated Fat: 2g | Sodium: 200mg | Potassium: 277mg | Fiber: 5g | Sugar: 5g | Vitamin A: 729IU | Vitamin C: 32mg | Calcium: 37mg | Iron: 2mg

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