Puree of Peas and Watercress

• 4 cups frozen peas
• 2 1-pound bunches watercress, trimmed of all but top 2 to 3 inches
• 4 tablespoons unsalted butter, cut into small pieces
• 1/2 teaspoon freshly ground black pepper
• 3/4 teaspoon sea salt

1. Fill a large saucepan with water and bring to a boil.
2. Add the peas and return to a boil.
3. Turn off the heat.
4. Add the watercress tops to the peas and cover the saucepan.
5. Let sit for 5 minutes so that the watercress wilts.
6. Drain the peas and watercress and transfer to a food processor.
7. Add the butter, pepper and salt and process until smooth.
8. Taste and adjust seasoning.
9. Spoon into a serving dish and serve.

frozen peas, bunches, unsalted butter, freshly ground black pepper, salt

Taken from cooking.nytimes.com/recipes/6311 (may not work)