Baked Peas with Tarragon, Yogurt, and Pistachios

Name: Baked Peas with Tarragon, Yogurt, and Pistachios
Total time: 25 min
Yield: 4 servings
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

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

Published October 4, 2025

Be the first to rate this recipe

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