Baked Peas with Tarragon, Yogurt, and Pistachios
A vibrant and creamy dish of tender baby peas baked with a fragrant tarragon-yogurt sauce and topped with crunchy pistachios. This elegant side dish combines fresh herbs, tangy Greek yogurt, and nutty pistachios for a unique take on green peas.
4 servings
25 min
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Ingredients
- •1 pound frozen baby peas
- •½ cup fresh tarragon leaves
- •2 whole scallions
- •2 tablespoons extra-virgin olive oil
- •¼ cup Greek yogurt
- •½ cup chopped pistachios
Cooking Instructions
- 1.
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.
10 min
- 2.
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.
15 min
