Add all but about 1/2 cup of
the remaining pea pesto and stir until blended.
Not exact matches
Add the
peas, mint, walnuts, garlic, zest and juice of the lemon,
remaining 2 tablespoons of olive oil, miso paste and salt to a small food processor and pulse until you have a thick
pesto.
In a large bowl toss the yellow split
peas and
remaining pepitas with the
pesto until everything is coated.
Add the English
peas, snow
peas, beaten eggs, the
remaining teaspoon of the salt, sugar, lemon zest and red pepper flakes to the bowl containing the arugula
pesto.
Arrange
peas and beans in a large bowl or platter over
remaining pesto.