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Gallery Pea Stew with Pistachios and Lemon Confit Recipe Summary Servings: 4

Ingredients Ingredient Checklist Coarse salt 3 cups shelled fresh peas (or thawed frozen peas) 1 1/4 cups homemade or low-sodium store-bought vegetable stock 1/4 cup mixed chopped fresh herbs, such as chives, flat-leaf parsley, basil, tarragon, chervil, and mint 1 tablespoon extra-virgin olive oil 2 tablespoons finely chopped shallot 1 garlic clove, crushed 1 tablespoon Lemon Confit for Pea Stew 1 tablespoon shelled pistachios, toasted and coarsely chopped Freshly ground white pepper Juice of 1/2 lemon (or to taste)

Gallery Pea Stew with Pistachios and Lemon Confit

Recipe Summary Servings: 4

Pea Stew with Pistachios and Lemon Confit

Pea Stew with Pistachios and Lemon Confit

Pea Stew with Pistachios and Lemon Confit

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

Ingredients

Ingredients

  • Coarse salt 3 cups shelled fresh peas (or thawed frozen peas) 1 1/4 cups homemade or low-sodium store-bought vegetable stock 1/4 cup mixed chopped fresh herbs, such as chives, flat-leaf parsley, basil, tarragon, chervil, and mint 1 tablespoon extra-virgin olive oil 2 tablespoons finely chopped shallot 1 garlic clove, crushed 1 tablespoon Lemon Confit for Pea Stew 1 tablespoon shelled pistachios, toasted and coarsely chopped Freshly ground white pepper Juice of 1/2 lemon (or to taste)

Directions

Bring a large pot of water to a boil. Add 1 tablespoon salt and the peas. Cook peas until bright green and tender, about 3 minutes. Immediately transfer the peas with a slotted spoon to an ice-water bath; let cool. Drain well.

Blend 1 cup peas, 1/4 cup stock, and 2 tablespoons herbs in a blender until smooth. Blend in up to 1/4 cup more stock to thin to a pourable consistency.

Heat oil in a medium skillet over medium heat. Add shallot and garlic; cook, stirring, until shallot is translucent, about 5 minutes. Add remaining 2 cups peas, the confit, nuts, remaining 3/4 cup stock, the pea puree, and remaining 2 tablespoons herbs. Season with salt and pepper. Cook until heated through, about 5 minutes. Discard garlic. Stir in lemon juice.

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All Reviews for Pea Stew with Pistachios and Lemon Confit

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Pea Stew with Pistachios and Lemon Confit

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest