Baked Peas with Tarragon, Yogurt, and Pistachios

Name: Baked Peas with Tarragon, Yogurt, and Pistachios
Yield: 4 servings
Ingredients: 1 1 pound frozen baby peas; 1 1/2 cup loosely packed fresh tarragon leaves; 1 2 scallions, white and green parts, chopped; 1 2 tablespoons extra-virgin olive oil; 1 1/4 cup Greek yogurt; 1 1/2 cup chopped pistachios

From the kitchen of Carly

Frozen peas transform into something elegant when baked with a tarragon-yogurt sauce and crushed pistachios. The anise warmth of fresh herbs meets cooling yogurt and buttery nuts, creating a side dish that tastes more composed than simple.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 pound frozen baby peas
11/2 cup loosely packed fresh tarragon leaves
12 scallions, white and green parts, chopped
12 tablespoons extra-virgin olive oil
11/4 cup Greek yogurt
11/2 cup chopped pistachios

Instructions

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.