Baked Peas with Tarragon, Yogurt, and Pistachios from 101 Cookbooks

[Guest guest]

Baked Peas with Tarragon, Yogurt, and Pistachios Eric uses frozen peas for this

recipe. I had a big sack of shelled English shelling peas from the market and

went with those instead. Either way, whatever you have on hand. If you can't

find Greek yogurt, strain some plain yogurt through cheesecloth over a bowl for

an hour to thicken it up - delicious.

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.

Serves 4 or 5.