Monday, June 8, 2009

Arugula and English Pea Pesto Salad

Arugula and English Pea Pesto Salad


2 Cups shelled English Peas (Or frozen petite peas)
4 Cups loosely packed arugula leaves
½ C. Prepared Pesto or homemade
½ C. Shaved Parmesan Cheese
¼ C. Minced green onions
1/3 C. Toasted Pine nuts
Salt and Pepper

Shell the English Peas and steam in the microwave with about a ¼ cup of water in the bowl for about 3 minutes. Take out of the microwave and place cold water and some ice cubes in the bowl to stop the cooking and chill the peas. Drain well prior to dressing the salad.

To assemble: In a large bowl, place the peas, onions and pesto and toss well. Add the arugula just before you are ready to serve and toss. Add the parmesan cheese and pine nuts and toss well. Salt and pepper to taste.

Adapted from Ina Garten - The Barefoot Contessa

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