- two 10-ounce packages frozen peas, thawed
- 1 1/2 tablespoons unsalted butter
- 2 teaspoons freshly grated lemon zest
- 1 1/2 tablespoons fresh lemon juice
- 2 teaspoons finely chopped fresh mint leaves
- 3 to 4 small zucchini (each about 7 inches long)
- Garnish: 64 small fresh mint leaves
- In a large heavy skillet cook peas in butter with salt and pepper to taste over moderate heat, stirring occasionally, 3 minutes.
- In a food processor puree peas with zest until smooth and cool. Stir in lemon juice. Purée may be made 2 days ahead and chilled, covered. Bring purée to room temperature before proceeding. Stir in mint and season with salt and pepper.
- Halve zucchini crosswise and trim so that each half is 3 1/4 inches long. With a mandoline or other manual slicer cut zucchini pieces lengthwise into 1/8-inch-thick slices. Transfer puree to a pastry bag fitted with a 1/4-inch plain tip. Roll zucchini slices into cones and pipe some puree into each cone. Arrange cones on a tray, seam sides down. Zucchini cones may be prepared up to this point 3 hours ahead and chilled, covered with damp paper towels and plastic wrap. Bring cones to cool room temperature before serving.
- Garnish hors d'oeuvres with mint leaves.