Baked Peas With Tarragon, Yogurt, And Pistachios
Serves: 5
Isabella Feil
1 January 1970
Based on User reviews:
48
Spice
50
Sweetness
53
Sourness
39
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
450 g
Baby Peas (frozen)2 tbsps
Extra-Virgin Olive Oil1 cup
Greek Yogurt1 cup
Pistachio (chopped)Directions:
1
Preheat the oven to 500˚F
2
Put the peas in a clay pot or a small Dutch oven and gently heat them on the stove until they thaw, stirring occasionally
3
Meanwhile, put the tarragon, scallions, olive oil, yogurt, and ¼ cup of the pistachios into a blender and puree
4
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
5
Remove and serve in your best serving bowl
6
Preheat the oven to 500˚F
7
Put the peas in a clay pot or a small Dutch oven and gently heat them on the stove until they thaw, stirring occasionally
8
Meanwhile, put the tarragon, scallions, olive oil, yogurt, and ¼ cup of the pistachios into a blender and puree
9
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
10
Remove and serve in your best serving bowl