1/2 C. loosely packed fresh tarragon leaves

2 scallions, white and green parts, chopped

2 T. extra virgin olive oil

1/4 C. Greek yogurt

1/2 C. 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 C. 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.

 

Yield:

Calories:

Fat:

Fiber: