Peas with Caraway, Black Pepper and Parmesan Butter

• 7 tablespoons freshly grated Parmesan cheese (about 1 1/2 ounces)
• 6 tablespoons (3/4 stick) butter, room temperature
• 1 teaspoon caraway seeds
• 3/4 teaspoon grated lemon peel
• 1/2 teaspoon freshly cracked black pepper
• 3/4 cup chopped shallots
• 3 10-ounce packages frozen petite peas, unthawed
• 1/3 cup canned beef broth or water
• 1/3 cup chopped fresh Italian parsley

1. Mix Parmesan cheese, 4 tablespoons butter, caraway seeds, lemon peel and pepper in small bowl.
2. (Can be prepared 3 days ahead.
3. Cover and refrigerate.)
4. Melt remaining 2 tablespoons butter in heavy large skillet over medium-high heat.
5. Add shallots; saute until tender, about 3 minutes.
6. Add peas, broth and parsley and stir until peas are heated through, about 8 minutes.
7. Add Parmesan butter and stir until melted.
8. Season with salt.
9. Transfer to bowl and serve.

parmesan cheese, butter, caraway seeds, lemon peel, freshly cracked black pepper, shallots, petite peas, beef broth, fresh italian parsley

Taken from www.epicurious.com/recipes/food/views/peas-with-caraway-black-pepper-and-parmesan-butter-15650 (may not work)