Spring Pea Butter with Shallot and Lemon

Ingredients

•  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

Directions

1. 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).

2. Drain, transfer to a bowl of ice water, and let sit until cold, about 3 minutes.

3. Drain and pat dry.

4. Melt 1 Tbsp. butter in a medium skillet over medium high heat.

5. Add shallot and cook, stirring occasionally, until softened, about 2 minutes.

6. Transfer to a food processor. Add peas, pepper, lemon zest, 1 tsp. salt, and remaining 1/2 cup butter; pulse until just combined.

   *Pea butter can be made 3 days ahead; cover and chill or freeze up to 3 months.