Spring Pea Butter with Shallot and Lemon
['1 1/3 cups fresh shelled peas (from about 1 pounds pods) or frozen peas, thawed', '1 teaspoon kosher salt, plus more', '1/2 cup (1 stick) plus 1 tablespoon unsalted butter, room temperature, divided', '1 medium shallot, finely chopped (about 1/4 cup)', '1/4 teaspoon freshly ground black pepper', '1/4 teaspoon finely grated lemon zest']
If using fresh peas, cook in a medium saucepan of boiling salted water until tender, about 3 minutes (if using frozen peas, do not cook). Drain, transfer to a bowl of ice water, and let sit until cold, about 3 minutes. Drain and pat dry.
Melt 1 Tbsp. butter in a medium skillet over medium high heat. Add shallot and cook, stirring occasionally, until softened, about 2 minutes. Transfer to a food processor. Add peas, pepper, lemon zest, 1 tsp. salt, and remaining 1/2 cup butter; pulse until just combined.
Pea butter can be made 3 days ahead; cover and chill, or freeze up to 3 months.
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