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

　　

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.

　　

Do Ahead

Step 3

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