1 Servings 30 min Cook
1 Tbsp Dill
1 Tbsp Chicken Broth
2 Tbsp Walnuts
1 Tbsp Walnut Oil
1 1/2 Tsp Lemon Juice
1 Cucumber (8-1/4") Cucumber
0 Tsp Cayenne Pepper
1 2/3 Package (10 oz) Peas
Have ready a bowl of ice and cold water.
Cook peas in a large saucepan of boiling salted water until bright green and crisp-tender, about 2 minutes.
Drain and immediately transfer to ice water.
When cold, drain well and pat dry.
Mash walnuts to a paste with a mortar and pestle and whisk in broth, oil, lemon juice, cayenne, and dill until blended.
Season with salt and pepper.
Toss walnut mixture with peas and cucumber until vegetables are coated.
