Pistachio Pasta Salad Florentine
Yield
½ cup
Ingredients
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)
Instructions
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.
American Pistachio Growers
American Pistachio Growers (APG) is a non-profit trade association representing over 800 grower members in California, Arizona, and New Mexico.
