This darling side dish has so many bursts of flavor- the saltiness of the bacon goes so well with the lemon zest zing and the hit of crushed black pepper. The hazelnuts add a lovely crunch and flavor. I hope you give this one a try and treat yourself and your loved ones to it. Enjoy!
Peas with Bacon and Hazelnuts
1/3 cup whole hazelnuts
2 tablespoons oil of choice
2 shallots (or 1/2 of a purple onion), thinly sliced
Pinch of salt (about 1/8 teaspoon)
Pinch of sugar (about 1/8 teaspoon)
6 slices bacon
1 lb bag frozen peas
Zest of 1 lemon
1 teaspoon crushed black pepper
1. Preheat oven to 350 degrees F. Place the hazelnuts on a dry, rimmed cookie sheet and bake in preheated oven for 3-6 minutes. Watch them carefully as they can burn easily. Place the hot hazelnuts between 2 paper or kitchen towels and rub them for a minute until most of the skin comes off. Chop roughly and set aside.
2. In a large skillet over medium heat, add the 2 tablespoons of oil, the sliced shallots, the pinch of salt and pinch of sugar and cook, stirring often, until caramelized and golden. Set aside.
3. Without washing the skillet, add the slices of bacon and cook over medium heat until crisp. Lay on a paper towel lined plate until they are dry, then roughly chop or crumble. Set aside.
4. Remove all but 2 tablespoons of the bacon oil from the skillet. Over medium heat, add the frozen peas and cook until just done, about 2 minutes. Remove from heat and add in the lemon zest, bacon crumbles, roasted hazelnuts and crushed black pepper. Taste for salt and adjust as needed. Serve immediately.
All content is my own unless otherwise stated