This recipe was a team effort. We made it before we moved with the help of some friends who brought over homemade pesto. It's full of veggies that are in season right now, and really easy.
The snow peas need to be cooked briefly. Originally the recipe called for yellow beans, and those would also need a dip into the boiling water before using. I couldn't find them at the time, so I went with peppers to get a similar color. Add mozzarella...
And lots of pesto and fresh basil leaves for good measure. The end.
2 yellow sweet peppers (or, 8 oz yellow wax beans), sliced into 1 inch pieces
8 oz sugar snap peas
8 oz cherry tomatoes, or halved grape tomatoes, halved
6 oz mini-mozzarella balls, halved
1/4 c. pesto
1 tsp. white balsamic vinegar
1/2 tsp fresh lemon juice
1 T. olive oil
1/3 c. toasted sunflower seeds (or pine nuts)
20 large fresh basil leaves
ground black pepper
1. Boil salted water, and cook snow peas just until bright green, about two minutes. Allow to cool.
2. Stir pesto, vinegar, lemon juice, and olive oil until combined. Pour over vegetables in large bowl and stir until evenly coated. Garnish the salad with basil, seeds and pepper.
This is the thirteenth recipe I've made from Fast, Fresh & Green by Susie Middleton, a cookbook so awesome that I am cooking my way through all the recipes. Sue's online home is Six Burner Sue, where you can find her hard at work running a vegetable farm on Martha's Vineyard and developing recipes for a second cookbook that will be called Fresh & Green for Dinner.