Cashew Free Buttered Peas
Simple side dishes are often where the most satisfying cooking happens, and this one delivers big flavor with almost no effort. Frozen peas get a quick blanch until they're bright and just tender, then tossed in a pan with melted butter and softened shallot until every little pea is glossy and coated. A squeeze of fresh lemon juice lifts the whole thing, and a scatter of torn mint leaves adds a fresh, herby finish that feels a little fancy without any extra work. Tree nut allergies can make even the most innocent-looking restaurant sides a gamble, since nuts and nut butters sometimes sneak into vegetable dishes as a finishing touch — here, every ingredient is straightforward and easy to verify. Butter, shallot, lemon, peas: nothing hidden, nothing surprising. It's the kind of side dish that pairs with practically anything and comes together faster than you'd expect, making it a reliable weeknight staple you'll reach for again and again.
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Learn more →Ingredients
4 servings
- 3 cups frozen peas
- 2 tbsp unsalted butter
- 1 small shallot, finely minced
- ¼ tsp kosher salt, plus more to taste
- ⅛ tsp black pepper
- 1 tsp fresh lemon juice
- 2 tbsp fresh mint leaves, roughly torn (optional)
Instructions
- 1
Bring a medium saucepan of salted water to a boil over high heat. Add the frozen peas and cook for 2 minutes, until bright green and just tender.
- 2
Drain the peas through a colander and return the empty saucepan to the stove over medium-low heat.
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