Ingredients
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
Preparation
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.
