Israeli Couscous Salad with Tomatoes and Herb Pesto
INGREDIENTS
•
6 cups fresh baby spinach, packed
•
1 cup fresh herbs, packed ( I used about 3/4 basil, then filled the cup up with thyme and a bit of rosemary - you could use all basil if you don't have access to a variety of fresh herbs)
•
2 cups Israeli couscous (12 ounces), (also called pearl pasta)
•
1/2 cup extra virgin olive oil, plus more for drizzling
•
1/4 cup pine nuts
•
4 garlic cloves, chopped
•
1/2 cup freshly grated Parmigiano-Reggiano cheese
•
lemon zest, from one lemon
•
3 tablespoons lemon juice
•
1 teaspoon sea salt
•
1/2 teaspoon freshly ground black pepper
•
water, as needed
•
8 ounces tiny frozen peas
•
2 medium red heirloom tomatoes*, cut into 1/2-inch (1cm) dice
•
4 medium yellow or orange heirloom tomatoes*, cut into 1/2-inch (1cm) dice
•
sea salt and freshly ground black pepper, to taste
Comments & Reviews
Just A Pinch Sweepstakes