Name: Baked Peas with Tarragon, Yogurt, and Pistachios
Yield: Serves 4 or 5
Ingredients: 1 pound frozen baby peas; 1/2 cup loosely packed fresh tarragon leaves; 2 scallions, white and green parts, chopped; 2 tablespoons extra-virgin olive oil; 1/4 cup Greek yogurt; 1/2 cup chopped pistachios

Image may contain Plant Vegetable Food and Pea

Photo by Annabelle Breakey

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.

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