Brighten up your plate with this brilliant-green puree. Serve with roasted jumbo shrimp or garlic-rubbed lamb chops.
Heat peas, water and salt in a medium saucepan over medium-high heat, stirring often, until the peas are heated through, 6 to 10 minutes. Transfer to a food processor; pulse with sour cream and pepper until a chunky puree forms. Pulse in scallion greens (or chives) and bacon.
1 starch, 1.5 fat