Tarragon Peas with Lemon-Thyme Butter

Directions

• In a small bowl, combine the butter, lemon zest, thyme and salt. Shape into a 1-in.-thick log; wrap. Refrigerate for 30 minutes or until firm.
• In a large saucepan, bring 1/2 in. of water to a boil. Add peas; cover and cook for 5-8 minutes or until tender. Drain. Stir in tarragon and 2 tablespoons lemon-thyme butter.
• Rewrap remaining butter; refrigerate for 1 week or freeze for up to 3 months.