Info
- Course: Side Dish, Vegetable
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 6 Times
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Baked Peas with Tarragon, Yogurt, and Pistachios
Cookbook
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.
Yield : Serves 4 or 5 generously
Ingredients
- 1 pound frozen baby peas
- ½ cup loosely packed fresh tarragon leaves
- 2 scallions, white and green parts, chopped
- 2 tablespoons extra virgin olive oil
- ¼ cup Greek yogurt
- ½ cup chopped pistachios
Directions
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 1/4 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.
© 2007 Eric Gower
Nutritional Information
Nutrients per serving
Nutritional information is based on 5 servings.
203 kcal
7 % daily value
64 % daily value
2 % daily value
412 mg
51 mg
8 g
7 g
6 g
18 g
2 mg
12 mg
2 g
12 g
13 % daily value
