4 P Salad: Potato, Pesto, Peas and Pinenuts

4 P Salad: Potato, Pesto, Peas and Pine nuts

This is one of my favorite spring and summer salads. The crisp peas, the creamy pesto, the soft potatoes and the texture of the pinenuts make this a delicious side dish to any meal.

My husband loves it with broiled salmon or lemon chicken, and couscous or quinoa for a complete and healthy meal.

I also make it for get-togethers, like barbeques and reunions, since it travels well.

Ingredients:

1/2 cup pinenuts, shelled

1/4 lemon, juiced

5 scallions, chopped

3 c green peas

4 cups potatoes, unpeeled, cubed

Pesto Ingredients:

1 c basil leaves

1 clove garlic

1/8 c pine nuts

1/3 c olive oil

Salt

Pepper

1/4 c vegan parmesian cheese (I use Parma brand)

Directions:

1. Boil potatoes: wash, and cut potatoes; add to water with a pinch of salt and bring to a boil. Boil for 15-20 minutes (or until tender). Remove from boiling water with slotted spoon and add to large bowl. Add the peas to the boiling water and cook for 2-3 minutes (or until tender), then drain and add the cooked peas to the cooked potatoes in a large bowl.
2. While the potatoes boil, make the pesto. Add all pesto ingredients to high-powered blender or food processor. Blend well. Add 3T of pesto to the large bowl and reserve the rest for future recipes (pesto will store for a week in the fridge, and a month in the freezer).
3. While the potatoes boil, roast the pine nuts in a pan over medium heat for 2-3 minutes. Then remove from pan and add to the large bowl. Chop the scallions and add to the large bowl.
4. Mix the potatoes, peas, scallions, pesto, and pine nuts together well in large bowl.
5. Add a dash of salt and pepper, and 1/4 squeezed lemon to taste.
6. Serve warm or chilled.
7. Enjoy!

Live Life Optimally,

Kristie

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