Butter Mint Peas

• 6 tablespoons butter, cut into pats
• 1 small shallot, minced
• Kosher salt and freshly ground black pepper
• Two 16-ounce packages frozen petite peas, thawed
• 2 tablespoons chopped fresh mint
• 3 tablespoons heavy cream

1. Add the butter to a large saute pan over medium-high heat.
2. Once melted, add the shallots and saute until tender, 2 to 3 minutes.
3. Sprinkle with a pinch of salt and pepper.
4. Stir in the peas and cook until they are just warmed through, about 4 minutes.
5. Add the mint and cream and stir together.
6. Serve.

butter, shallot, kosher salt, petite peas, fresh mint, heavy cream

Taken from www.foodnetwork.com/recipes/nancy-fuller/butter-mint-peas.html (may not work)