Active Time

　　15 min

　　Total Time

　　30 min

　　

Ingredients

Makes 8 servings

　　8 scallions, chopped

　　1/2 stick (1/4cup) unsalted butter

　　1pound Boston lettuce (3 small heads), coarsely chopped

　　2 tablespoons water

　　1 (10-ounce) box frozen peas (preferably baby peas), thawed, or 2 cups shelled fresh peas (2 to 2 1/2 lb in pods)

　　1 1/2 teaspoons salt

　　1 tablespoon fresh lemon juice

　　2 teaspoons chopped fresh tarragon

　　

Step 1

Cook scallions in butter in a 3-quart heavy saucepan, covered, over moderate heat, stirring occasionally, until softened, about 4 minutes. Add lettuce and water and simmer, covered, until wilted, about 5 minutes. Stir in peas and cook, uncovered, stirring, until just heated through, about 3 minutes.

　　

Step 2

Coarsely purée in a food processor, then transfer to cleaned pan. Cook over moderate heat, stirring, until heated through, then stir in salt, lemon juice, and tarragon.

　　Cooks' note:

　　·Purée can be made 1 day ahead and chilled, covered. Add lemon juice and tarragon just before serving.