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Heat a small pot of salted water to a boil, add peas and cook until bright green and soft, about 1 minute.
Transfer peas to a bowl of iced water, stir until cool, then drain. Set aside ½ cup of the peas.
Melt butter in a large saute pan over medium. Add shallots and cook until soft, about 4 minutes.
Add peas to pan and stir to combine.
Remove peas and shallots from heat and pour into a food processor.
Add cream and blend to a fine puree, about 1 minute.
Add rice wine vinegar and salt and pulse to combine.
Add reserved peas and mint and pulse to form a chunky pea mixture.
Heat and serve immediately.