Spring Pea Butter with Shallot and Lemon
A vibrant, fresh spread made with sweet spring peas, butter, shallots, and bright lemon zest. Perfect as a seasonal compound butter for bread, vegetables, or pasta.
Ingredients
- •1⅓ cups fresh shelled peas
- •1 teaspoon kosher salt
- •½ cup unsalted butter
- •1 medium shallot
- •¼ teaspoon freshly ground black pepper
- •¼ teaspoon lemon zest
Cooking Instructions
- 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). Drain, transfer to a bowl of ice water, and let sit until cold, about 3 minutes. Drain and pat dry.
6 min
- 2.
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.
5 min
- 3.
Pea butter can be made 3 days ahead; cover and chill, or freeze up to 3 months.
