Purée of Peas and Watercress

• 4 cups frozen peaspeas
• 2 1-pound bunches watercress, trimmed of all but top 2 to 3 incheswatercress
• 4 tablespoons unsalted butter, cut into small piecesbutter
• 1/2 teaspoon freshly ground black pepperpepper
• 3/4 teaspoon sea saltsalt

1. 01Fill a large saucepan with water and bring to a boil. Add the peas and return to a boil. Turn off the heat. Add the watercress tops to the peas and cover the saucepan. Let sit for 5 minutes so that the watercress wilts.
2. 02Drain the peas and watercress and transfer to a food processor. Add the butter, pepper and salt and process until smooth. Taste and adjust seasoning. Spoon into a serving dish and serve.

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