Serves8
- Active time:20 min
- Start to finish:30 min
March 2005
This recipe is a variation on mushy peas, a beloved British side dish. Ours have a much brighter color and flavor, making them sophisticated enough for entertaining.
-
4
(10-oz) packages frozen peas, not thawed
-
2/3
cup
water
-
1 1/4
teaspoons
salt
-
5
tablespoons
unsalted butter, cut into 1/2-inch cubes and softened
-
1/3
cup
finely chopped fresh mint
-
3
tablespoons
finely chopped fresh flat-leaf parsley
-
1/2
teaspoon
coarsely ground black pepper
-
Cook peas with water and 1/2 teaspoon salt in a 5-quart heavy pot over moderate heat, covered, stirring occasionally, until heated through and tender, about 8 minutes.
-
While peas cook, stir together butter, mint, parsley, pepper, and remaining 3/4 teaspoon salt until combined well.
-
Pulse peas (with cooking water) in 2 batches in a food processor until coarsely puréed, transferring to a large bowl. Stir in herb butter until melted.
