Ingredients & Directions

1 tablespoon butter
1 cup leek, thinly sliced
¼ cup water
1 10-ounce package frozen green peas, thawed
1 tablespoon basil, chopped
2 teaspoons fresh tarragon, chopped
¼ teaspoon salt
¼ teaspoon black pepper

Heat butter in a medium-size non-stick skillet over medium heat. Add leek; cook 5 minutes or until tender, stirring occasionally. Add water and peas; cook another 5 minutes or until peas are tender. Place pea mixture in a food processor; add basil, juice, and tarragon; process until smooth, adding more water if necessary. Stir in salt and pepper. Serve immediately.
Yields: 4 servings

Recipe provided by Shelly Ruybalid