WEEKDAYS 1e|12c|p

Last Supper Buttered Tarragon Peas

Carla Hall
Servings: 4
1 to 30 min
Part 1 of 2

Butter up your sweetie by making this amazing side dish for your next date night!

  • Ingredients
  • step-by-step directions
Last Supper Buttered Tarragon Peas
  • 2 tablespoons Unsalted Butter
  • 1/4 cup minced Shallots
  • Kosher Salt
  • 2 cups Cooked Fresh Peas or Thawed Frozen Peas
  • 2 teaspoons finely chopped fresh Tarragon Leaves; plus whole leaves for garnish
  • 1/2 teaspoon chopped fresh Thyme Leaves
  • 1 teaspoon Freshly Grated Lemon Zest
  • 1/4 cup Water
  • In a large skillet, melt 1 tablespoon of the Butter over medium-low heat. Add the Shallots and 1/4 teaspoon Salt. Cook, stirring, until the Shallots are just translucent, about 1 minute. Add the Peas, reduce the heat to low, and cook, stirring, until heated through.
  • Add the Tarragon, Thyme, Lemon Zest, Water, and remaining 1 tablespoon Butter. Cook, stirring, until the Peas are glazed, about 5 minutes. Garnish with Tarragon leaves and serve immediately.
rate this recipe

Latest Recipes