A great spring sauce for any protein, pasta, or side of vegetables.
2 cups shelled fresh peas
3/4 cups unsalted butter
4 scallions, thinly sliced
1 teaspoon finely grated lemon zest
1/4 cup chopped fresh parsley
2 tablespoon thinly sliced fresh chives
Freshly ground pepper
Cook peas in a large saucepan of boiling salted water until tender, about 3 minutes; drain and set aside.
Melt butter in medium saucepan over medium heat. Add scallions and peas and cook, stirring constantly, until scallions are just beginning to soften and peas are heated through, about 1 minute. Remove pan from heat and stir in lemon zest. Stir in parsley and chives; season with salt and pepper.