Author: Susan Murray, www.awomancooksinasheville.com
Ingredients
2cpeasfresh or frozen
2tbspfresh chopped tarragon
1clovegarlicminced
¼cupwater
¼cupheavy cream
½tspsalt
½stick buttermelted and browned (optional)
Instructions
Put the peas in rapidly boiling water and cook for 2 minutes until the peas have softened. (Frozen peas will take 3-4 minutes). Drain the peas and immediately put them in cold water to stop the cooking and keep them a bright green.
Drain the peas and put the peas, herbs, and garlic in the bowl of a food processor or blender. Add the water and pulse once or twice to loosen. Add the cream and process or blend until smooth.
If you would like a smooth sauce, pass the mixture through a sieve pressing down with a rubber spatula until only the pea skins are left. Skip the step if you want a thicker sauce with more texture.
Put the mixture in a saucepan and heat gently, taste and adjust the salt as needed.
For the brown butter, melt the butter over a medium low heat until it foams up. Allow the continue cooking over low heat until the butter is golden brown.
Serve the sauce with pasta or fish and drizzle with brown butter to finish.
Recipe Notes
The sauce will keep in the refrigerator for one to two days