Zucchini Pea Salad with Artichokes and Pistachio Pesto
The zucchini pea salad with artichokes and pistachio pesto from Spoonsparrow scores high in potassium.
Ingredients
- 250 g peas (fresh split or frozen)
- Salt
- 4 zucchini
- 3 tbsp white balsamic vinegar
- 1 tsp Honey
- 9 tbsp Olive oil
- 10 g basil leaves (2 handfuls)
- 1 Garlic clove
- 50 g Pecorino cheese (30% fat in the package)
- 50 g pistachio nuts
- 150 g artichoke hearts (frozen, thawed; or canned)
- 20 g arugula (1 handful)
- 45 g almonds (3 Tbsp)
Instructions
-
1.
Cook peas in boiling salted water for 5 minutes; then shock in cold water and drain. Meanwhile peel, wash zucchini and spiralize into long ribbons. Mix both vegetables with vinegar, honey and 3 tbsp olive oil and let rest 15 minutes.
-
2.
During this time wash basil and pat dry. Peel garlic and quarter it. Grate Pecorino. Blend basil, garlic, pistachios, Pecorino and 5 tbsp olive oil in a hand blender until coarse; season with salt.
-
3.
Slice artichoke hearts into strips. Heat remaining oil in a pan. Sauté artichoke strips for 5 minutes over medium heat until golden brown; then season with salt and pepper. Meanwhile wash arugula and pat dry. Roughly chop almonds and toast them in a hot, fat‑free pan over medium heat for 3 minutes.
-
4.
Combine all salad ingredients, serve in deep bowls and top with pesto.
