Flavorful roasted nuts make a wonderful addition to sautéed vegetables. Hazelnuts, which are sometimes called filberts, are among my favorites.
PREP TIME: 10 MINUTES • COOK TIME: 10 MINUTES
4 SERVINGS
1. Heat a small skillet over medium heat until hot. Roast the hazelnuts, shaking the skillet occasionally, for 2–3 minutes, until golden and aromatic. Set aside.
2. Heat a large, heavy skillet over medium-high heat until hot but not smoking. Add the bacon and cook, stirring occasionally, for about 2 minutes, until browned. Using a slotted spoon, transfer the bacon to a plate. Discard the bacon fat.
3. Add the butter to the skillet and heat over low heat until the foam subsides. Add the snow peas and cook until crisp-tender, about 1 minute. Add the hazelnuts, bacon, salt, and pepper, and cook over medium-high heat, tossing gently, for 2 minutes. Serve immediately.
PER SERVING
carbs: 9 grams; Net Carbs: 5.5 grams;
fiber: 3.5 grams; protein: 5 grams; fat: 10 grams; calories: 143
PHASES 2–4
VARIATION: Substitute roasted walnuts for the hazelnuts and add 1 tablespoon of minced fresh ginger and 1 tablespoon of soy sauce to the snow peas when you add the bacon.