Linguine & Smashed Tarragon Peas with Pistachio-Panko Crumbs

Happy Earth Day! What a great day to renew some vows to take care of the earth, whether it be to recycle more, shop at the local farmer's market, start a composting bin or to make more veggie meals. Here's a great veggie meal that is tasty and doesn't take a lot of time. The smashed peas adds the creaminess of this dish, so you won't even miss the cream and what I love about making pistachio-Panko crumbs is they are a great substitute for grated cheese. And the best part, you have a great meal on the table in no time, which is great on a day like today, so you can spend some time outdoors. Enjoy!

• 4 oz. linguine, cooked al dente
• 1 heaping cup petite peas, cooked and roughly smashed
• 2 tablespoons olive oil, divided
• 1 teaspoon julienned sun-dried tomatoes in olive oil
• 2 tablespoons plain Panko crumbs
• 1 teaspoon raw pistachios, minced to the texture of Panko
• a few leaves of fresh tarragon, roughly chopped
• sea salt

First, start off by making your pistachio-Panko crumbs. They can easily burn, so they require a little extra attention. In a heavy bottomed pan, heat a tablespoon of the olive oil on low heat, when the oil is not quite sizzling toss in the Panko crumbs, give it a good stir and add in the pistachio crumbs and a nice amount of sea salt. Keep stirring the crumbs allowing them to lightly brown. Once they are golden, allow them to dry and drain on a paper towel. While you cook the linguine, in a heavy bottomed pan on low heat, heat a tablespoon of the olive oil and the sun-dried tomatoes until the oil is sizzling, add in the smashed peas until heated through. Toss in the tarragon and season with sea salt and keep warm, until the linguine is cooked. Once the linguine is done, drain, reserving a tablespoon or more of the pasta water. Toss the linguine and water with the peas. Divide among plates, or share from one and top with the crumbs. Serves 2, double or triple, as needed.