Recipe information
Yield
Serves 8 to 10
Ingredients
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
Preparation
Mix Parmesan cheese, 4 tablespoons butter, caraway seeds, lemon peel and pepper in small bowl. (Can be prepared 3 days ahead. Cover and refrigerate.) Melt remaining 2 tablespoons butter in heavy large skillet over medium-high heat. Add shallots; sauté until tender, about 3 minutes. Add peas, broth and parsley and stir until peas are heated through, about 8 minutes. Add Parmesan butter and stir until melted. Season with salt. Transfer to bowl and serve.
