Pistachio Mushy Peas
Serves about 4
Fresh peas are
wonderful-- load up on them in the spring and early summer! Other
times of the year, you can use frozen peas. Let the frozen ones
thaw for a while before beginning on this recipe, since it goes pretty
1 lb. fresh spring English peas, shelled
1/2 cup fresh tarragon leaves
sprig of fresh mint leaves
2 tbs. organic extra virgin olive oil
1/4 cup sour cream or thick, full-fat yogurt + an additional dollop
1/2 cup shelled pistachios
squeeze of fresh lemon
sea salt to taste
Preheat the oven to 500 degrees.
Pulse the tarragon, mint leaves, olive oil, sour cream, lemon juice and
half the pistachios in a food processor until nearly smooth.
Sample and season with salt to taste. Toss the peas with
this mixture and spoon them into a casserole or small dutch oven.
Top with an additional dollop of sour cream and sprinkle the rest
of the pistachios on top.
Bake until golden, about 15 minutes.