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Spring Pea Butter with Shallot and Lemon

4.3

(10)

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Toast with peabutter on a hexagonal slate.
Photo by Chelsea Kyle, Food Styling by Katherine Sacks

  • Active Time

    15 minutes

  • Total Time

    15 minutes

This creamy compound butter is packed with bright spring flavor. Spread it on toast, stir into pasta, or slather on grilled lamb chops for the springiest meal ever.

Ingredients

Makes about 1 1/2 cups

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

  1. Step 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.

    Step 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.

  2. Do Ahead

    Step 3

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

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Reviews (10)

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  • Made this a few days ago. Last night I tossed cooked spaghetti with this, deli ham matchsticks (lightly sauteed in butter), and some pasta-cooking water. YES! Even Mr. Picky-Eater liked it.

    • catal

    • aKettering, OH

    • 5/15/2017

  • Yummy, but not as fresh as I was hoping. Next time -- and there will be a next time -- I'll increase the lemon and cut back on the butter. Might even use something like plain yogurt in place of half the butter to cut back on the richness.

    • Dappled

    • 5/4/2017

  • I made this as a sauce for pasta tomorrow night. It's not gonna last that long. I used salted pasture butter and only 1/2 teaspoon of added salt. It's SO delicious I can barely keep my spoon out of the jar.

    • amarienthal

    • San Jose, CA

    • 5/1/2017

  • Perfect for my Easter table...

    • delunger

    • 5/1/2017

  • I was looking for a way to use up the last of the peas and fava beans from the garden so gave this a try. Turned out quite well. Goes well with pasta and veggies (asparagus, onion and mushrooms) and parsley.

    • soytri

    • Austin, TX

    • 4/27/2017

  • Very good. Used onion instead. Cooked thawed peas a bit with onion, spread on toasted rye bread. Tasty. Next on pasta.

    • Anonymous

    • Not big city anymore, OK

    • 4/25/2017

  • NANYLOU83 - frozen peas do not need to be cooked!

    • Anonymous

    • 4/25/2017

  • Prepared per recipe. Would not make it again using same ratios. For my tastes it's a little bland. I would prefer a higher ratio of peas and more zest. I also used frozen store brand peas which may have less flavor. Will try it once more with fresh peas and different ratios. This tasted mostly like butter. (I know it's a compound BUTTER).

    • madamson

    • Orlando

    • 5/27/2016

  • Frozen veggies should always be cooked. They are not a ready-to-eat product.

    • nanylou83

    • LaGrange IL

    • 5/23/2016

  • Easy, delicious. A touch of spring. Fabulous on a nice slab of toasted bread. I made this for my book club gathering last night where we discussed a book written about the period of history when Nazi Germany was rising and the invasion of Brittany. Like this recipe, 'Envision Whirled Peas'

    • cajunqueenie59

    • Grand Rapids, MI

    • 5/20/2016

Tags Condiment Spreads Pea Bean and Legume Vegetable Shallot Lemon Citrus Fruit Gluten Free Nut Free Vegetarian Make Ahead 5 Ingredients or Fewer 30 Minutes or Less Simmer Food Processor Spring 万博官网

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