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Mix the butter, orange zest and hazelnuts in a small bowl with some freshly ground black pepper. (This can be done 2-3 days ahead and kept covered in the fridge.)
Put the brussels sprouts into a pan of boiling salted water, bring back to the boil, cover and cook for 4-5 mins. Pour in the peas and cook for a further 2 mins. The sprouts should be only just cooked. Drain.
Put the sprouts and peas back into the pan and toss with the flavoured butter so it melts in. Season with salt and pepper and tip into a warmed serving dish.