Instructions

• If using wood skewers, soak in water for an hour before grilling. Snap the end of the peas and remove the strings. Place in a bowl and toss with 1 tablespoon olive oil and the salt. Thread onto the skewers, roughly 8 to 10 per skewer. Alternatively, you could skip the skewer and use a grill pan.
• Grill the snap peas, turning once, until charred and bright green.
• Place the hazelnuts on a cutting board along with the fresh dill, garlic, zest, and garlic. Chop/mince everything until is well combined and resembles breadcrumbs. Alternatively, use a food processor.
• Serve the snaps peas with a drizzle of olive oil and a heavy sprinkle of the hazelnut crumb.