Baked Peas With Tarragon Yogurt And Pistachios Recipes

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BAKED PEAS WITH TARRAGON, YOGURT, AND PISTACHIOS



Baked Peas with Tarragon, Yogurt, and Pistachios image

Frozen peas are a gift to the breakaway cook: their creamy, earthy goodness bursts with flavor, and they couldn't be easier to store and prepare. The pesto-like tarragon emulsion, made even creamier by the addition of Greek yogurt, really brings out the best in them, and the sprinkling of pistachios on top lends a lovely toasted, nutty texture. Try them with a broiled fish fillet and a glass of grassy Sauvignon Blanc.

Provided by Eric Gower

Categories     HarperCollins     Side     Vegetarian     Pea     Yogurt     Bake     Vegan     Wheat/Gluten-Free     Pescatarian     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4 or 5

Number Of Ingredients 6

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

Steps:

  • Preheat the oven to 500˚F. 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 ¼ cup of the pistachios into a blender and puree. Gently mix into the peas, sprinkle the top with extra chopped pistachios, and bake for about 15 minutes-about the time the top will begin to brown. Remove and serve in your best serving bowl.

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