(a garlicky herb condiment), and a few fried.

Or toast the pine nuts in a 350° oven for about 8 minutes..In a small glass or stainless-steel bowl, whisk together the lemon juice, 1 teaspoon salt, and 1/4 teaspoon pepper.

Add the oil slowly, whisking.. Bring a large pot of salted water to a boil.Add the peas; cook until just barely tender, about 3 minutes.Using a slotted spoon or a strainer, transfer to a large bowl.

Add the rice to the water and cook until tender, about 15 minutes.Drain, return to the pot, and cover to keep warm..

Meanwhile, in a large frying pan, bring 1/4 inch of water to a simmer over moderately high heat.

Sprinkle the chicken with salt and pepper and add to the pan.Add the hearts of palm and process to a course purée.

With the machine on, add the oil in a thin stream until you see the mixture coming together as a velvety purée.The absorbency of palm hearts can vary; any one batch may absorb a bit less or more than 1/3 cup of oil..

Transfer the purée to a serving bowl and stir in the scallions.Serve within a few hours..