Lady Pea Salad with Pesto
We love to try interesting pastas. Here we used Fergola Sarda from Lazzaroli’s Pasta shop in Germantown. However you can use any small pasta, even Israeli couscous. Serve this alongside grilled or rot...
An "easy-peasy" summer salad best eaten room temperature or cold and with fresh garden cherry tomatoes and parsley.
Ingredients
- 4 cups lady peas, or other field peas
- 4 ounces feta or goat cheese, crumbled
- 2 cups halved cherry tomatoes
- 1/2 cup chopped fresh parsley, chives or basil
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fruity balsamic vinegar
- salt and pepper
Preparation
1. Cook the lady peas in boiling water 15 minutes or until tender. Drain. Combine peas with feta cheese, cherry tomatoes, olive oil, vinegar, herbs, salt and pepper.
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