Spring Minty Pea and Pea Shoot Pesto Salad
This recipe is based on a salad that my friend China would make every weekend when we use to summer in Fire Island. His requirements and ingredients (and wisely so) were thus: basically 5 minute preparation, goes well with a glass of rosé, and can sit out for a bit. Now, the key here is to use frozen peas—yes, literally—frozen peas directly out of the bag. Which keeps the temperature low—and by the time you’re ready to serve they’re the perfect cool temperature. Now, these rules don’t apply specifically for Summer—they’re perfect for Spring as well—for entertaining or for a super quick weeknight meal. I’ve added fresh pea shoots—they’re a longtime staple of Chinese cuisine—usually sautéed—but they are so delicious when fresh—tender and mild and fragrant. You can usually find them at farmer’s markets or at your local Asian market. You can always use baby spinach or arugula—or leave the greens out altogether. The great thing about this salad is that it’s so versatile—add toasted hazelnuts, add roast chicken, serve with salmon…even jammy eggs. And definitely serve with a glass of rosé!
Serves 6
INGREDIENTS
⅓ cup pesto (homemade or store-bought)
1 tbsp white wine vinegar
1¼ cups frozen peas
Handful of basil leaves, roughly chopped or torn
Handful of mint leaves, roughly chopped or torn
⅓ cup grated ricotta salata
2 oz fresh pea shoots (or a large handful)
Kosher salt and black pepper
METHOD
In a large bowl, mix together pesto and white wine vinegar. Add frozen peas, basil leaves, mint leaves and ricotta and mix to combine. Season with salt and pepper to taste. Fold in pea shoots. Transfer to serving bowl or platter and finish with more ricotta salata.
