Pistachio Pasta Salad Florentine


Pistachio Pasta Salad Florentine

Yield:  ½ cup




6 ounces Small tube-shaped pasta

2 cups Torn fresh spinach

2 cups Halved cherry tomatoes

1½cups Frozen peas, placed in sieve and thawed with hot running water

½ cup Shelled natural American pistachios

Dressing (recipe follows)


Drop pasta into boiling water; return to boil. Cook 10 to 15 minutes or until tender. Drain. Toss pasta, spinach, tomatoes, peas, pistachios and dressing in large bowl.