Friday, April 9, 2010

Recipe Round-Up: Perfect Pea and Pesto Salad

I am in love with this salad. I could eat it every day, it is just that good! The original recipe came from Barefoot Contessa, who although is a bit snotty and pretentious, comes up with some pretty delectable recipes.

Side note: Have you all seen her show? Have you seen her house, her backyard, her neighborhood? Well, let me just tell you that it is completely ridiculous and perfect. Her neighbors all just happen to be bakers, butchers, farmers and florists and she just happens to have copious amounts of money to spend on organic eggs, beef, wrapping paper and candles, just so she can have elaborate dinner parties every other weekend on the beach. Seriously. Who in the wide, wide world lives like that?

Oh that's right, people in the Hamptons do.

Well, it's a good thing I am not jealous.

Anywho, the original recipe is in my Barefoot Contessa cookbook, but I do not follow it to a T. I just throw all the ingredients in together, adding as much or as little as I want. So feel free to experiment, peeps!

I made this recipe twice last weekend: once to go with steak and potatoes and the other to go with spaghetti and garlic bread. And it worked perfectly both times! Give it a whirl, folks. I promise you'll thank me.

Let's get this party started:

You're going to need some spinach. Throw in as much as you want.

Mmmmm...I feel healthier just looking at it.

Next, grab some frozen peas. Thaw them first or make this ahead of time so they are thawed by the time you serve the salad.

Pour them much as you want. I love me some peas so I poured at least 1 cup.

Green is the word of the day.

Next, grab your favorite pesto or make your own. Since I currently live in a climate that includes sunshine/rain/slush/snow/hail and dust storms within a 30-minute time period, I am fresh out of basil. But don't fret; there are some great pre-made pestos out there!

Now, put in as much pesto as you want. I put in at least 1/2 cup. And then I sprinkle it with parmesan cheese. Oh yes I do.

And I mix it up.

And it becomes coated with yummy-goodness. And if I am really feeling edgy, I toast pine nuts and throw them on top. Crazy, right?

Sprinkle a little salt and pepper on top and there you have it: the world's easiest, greenest, most delicious spring salad.

Here is what you need:
Frozen Peas
Parmesan Cheese
Pine Nuts
Salt and Pepper to Taste.

I'll let you be the maker of your own salad destiny and I will leave off the measurements. I am cool like that.

Happy Friday, folks! May your weekend be pollen-free!


  1. Yep, you're one cool chick!
    Thanks for bringing some green. I might just have all those ingredients in my fridge! How cool am I?

  2. You are way cool. Who do you think I learned it from??

  3. wowza, this looks delish. AND healthy. but more importantly, delish.

    Barefoot Contessa's got nuttin on are a much cooler chick!

  4. I have some baby romaine in my fridge---I think I may try a variation with that instead of the baby spinach when I actually get to eat a non-breakfast meal at home again. Thanks for the idea of how to get more green stuff in my mouth.

  5. I made the cake and now it looks like I'll have to make this. Spinach is so good for you!