Lunch: Spring Pea Butter With Shallot and Lemon

Recipe by Katherine Sacks 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.

This recipe includes fertility superfoods such as:

Lemon

Health and fertility benefits of Spring Pea Butter With Shallot and Lemon

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

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

Instructions

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.

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