spring-pea-butter-with-shallot-and-lemon.json

{
    "directions": [
        "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.",
        "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.",
        "Pea butter can be made 3 days ahead; cover and chill, or freeze up to 3 months."
    ],
    "ingredients": [
        "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"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Condiment/Spread",
        "Butter",
        "Pea",
        "Lemon",
        "Spring"
    ],
    "title": "Spring Pea Butter With Shallot and Lemon",
    "url": "http://www.epicurious.com/recipes/food/views/spring-pea-butter-with-shallot-and-lemon"
}