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Pea Stew with Pistachios and Lemon Confit

Serve with Salmon Fillets Poached in Olive Oil. If using frozen peas, skip step one.

  • Servings: 4

Source: Martha Stewart Living, March 2005


  • 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)


  1. 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.

  2. 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.

  3. 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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