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Spicy Peas with Chili Oil, Pesto and Pine Nuts


  • 1/2 lb snow peas 1/2 lb snap peas
  • 1 lb English peas (or frozen if not in season)
  • 1/4 cup O&CO. grassy olive oil
  • 2 shallots, finely diced
  • 1/2 jar O&CO. Pesto
  • O&CO. Chili Specialty Olive Oil
  • 1 tsp. O&CO. Fleur de Sel
  • 1/4 cup pine nuts


  1. Add pine nuts to a dry pan and toast over low heat, about 2 minutes. Set aside to cool.
  2. Bring a large pot of lightly salted water to a boil. Trim the snow and snap peas and pick the English peas, if using fresh. Cook the peas in the boiling water until tender but still crisp and immediately emerge in ice water for a few minutes, then drain. Sweat the shallots in olive oil until soft and translucent, then add the peas and cook a few minutes more until the mixture is warmed through. Add the pesto and toss to coat peas. Drizzle the peas with chili oil and sprinkle with the pine nuts and salt