Spring Pea Butter with Shallot and Lemon Recipe

Name: Spring Pea Butter with Shallot and Lemon
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 1/2 cups
Ingredients: 1 1/3 cups fresh shelled peas (from about 1 pounds pods) or frozen peas, thawed; 1 teaspoon kosher salt, plus more; 1/2 cup (1 stick) plus 1 tablespoon unsalted butter, room temperature, divided; 1 medium shallot, finely chopped (about 1/4 cup); 1/4 teaspoon freshly ground black pepper; 1/4 teaspoon finely grated lemon zest

Ingredients

1 1/3 cups fresh shelled peas (from about 1 pounds pods) or frozen peas, thawed
1 teaspoon kosher salt, plus more
1/2 cup (1 stick) plus 1 tablespoon unsalted butter, room temperature, divided
1 medium shallot, finely chopped (about 1/4 cup)
1/4 teaspoon freshly ground black pepper
1/4 teaspoon finely grated lemon zest

	PREP TIME 15m	COOK TIME 15m	TOTAL TIME 30m
YIELD 1 1/2 cups

Instructions

If using fresh peas, cook in a medium saucepan of boiling salted water until tender, about 3 minutes (if using frozen peas, do not cook).
Drain, transfer to a bowl of ice water, and let sit until cold, about 3 minutes.
Drain and pat dry.
Melt 1 Tbsp. butter in a medium skillet over medium high heat.
Add shallot and cook, stirring occasionally, until softened, about 2 minutes.
Transfer to a food processor.
Add peas, pepper, lemon zest, 1 tsp. salt, and remaining 1/2 cup butter; pulse until just combined.