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Baked Peas with Tarragon, Yogurt, and Pistachios
- 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
- sea salt to taste
Directions:View on 101 Cookbooks
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