Baked Peas With Tarragon, Yogurt, And Pistachios
- 1 pound frozen baby peas
- 1/2 cup loosely packed fresh tarragon leaves
- 2 scallions, white and green parts, chopped
- 2 tablespoons extra virgin olive oil
- 1/4 cup Greek yogurt
- 1/2 cup chopped pistachios
- sea salt to taste
- Preheat the oven to 500F. Put the peas in a clay pot or a small Dutch oven and gently heat them on the stove until they thaw, stirring occasionally.
- Meanwhile, put the tarragon, scallions, olive oil, yogurt, and 1/4 cup of the pistachios into a blender and puree. Gently mix into the peas, sprinkle the top with extra chopped pistachios (Heidi note: season with a pinch of salt, or to taste). Bake for about 15 minutes - about the time the top will begin to brown. Remove and serve in your best serving bowl.
baby peas, tarragon, scallions, extra virgin olive oil, greek yogurt, pistachios, salt
Taken from www.epicurious.com/recipes/member/views/baked-peas-with-tarragon-yogurt-and-pistachios-52338171 (may not work)