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    Recipes » Recipes » Lunch & Dinner

    Pea, Broad Bean and Asparagus Pesto Salad

    Last updated - July 15, 2021; Published - August 25, 2016 By Rhian Williams 2 Comments

    Jump to Recipe Print Recipe

    This Pea, Broad Bean and Asparagus Pesto Salad is full of fresh, summery flavours and a great way to make use of seasonal produce.

    Pea, Broad Bean and Asparagus Pesto Salad

    The nutty peas and broad beans are perfectly complimented by the more delicate asparagus and peppery rocket, whilst the pesto sauce acts as a rich, creamy and garlicky dressing.

    Garnishing with fresh basil and drizzling with chilli oil adds extra flavour and a little kick!

    Pea, Broad Bean and Asparagus Pesto Salad

    I had some fresh and seasonal green peas and broad beans lying around and wanted to use them to make a nice side dish. I got the idea to use pesto sauce as a salad dressing after the success of my Sundried Tomato Pesto Pasta Salad.

    This salad is vegan, gluten-free and incredibly healthy. It's the perfect side dish for summery meals and can be enjoyed hot or cold, so is really easy to make in advance too.

    For more delicious vegetable side dishes, check out my:

    • Wagamama Wok-Fried Greens

    If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo #rhiansrecipes on Instagram! Thank you.

    Helpful tools to make this Pea, Broad Bean and Asparagus Pesto Salad:

    glass mixing bowl

    food processor

    blender

    hand-held stick blender

    Pea, Broad Bean and Asparagus Pesto Salad

    Pea, Broad Bean and Asparagus Pesto Salad (Vegan + GF)

    This Pea, Broad Bean and Asparagus Pesto Salad is full of fresh, summery flavours and a great way to make use of seasonal produce. 
    4.50 from 2 votes
    Print Pin Rate
    Course: Salad, Side Dish
    Cuisine: Mediterranean
    Keyword: broad bean salad, pea salad, pesto salad, vegan pea dish
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Total Time: 30 minutes
    Servings: 4
    Calories: 18kcal
    Author: Rhian Williams

    Ingredients

    • 100 g (⅔ cup) fresh green peas (or sub frozen peas)
    • 50 g (⅓ cup) fresh broad beans (or sub frozen broad beans)
    • Bunch of asparagus, chopped into smaller pieces

    For the pesto:

    • Handful of basil
    • 1 clove of garlic
    • 2 tablespoons lemon juice
    • 3 tablespoons pine nuts
    • 1 tablespoon nutritional yeast
    • Salt + pepper, to taste

    To serve:

    • Handful of rocket (arugula)
    • Optional: 1 teaspoon chilli oil, to taste

    Instructions

    • Place peas and broad beans in a saucepan with just enough water to cover. Bring to the boil and cook for 2-3 minutes until done (if using frozen ones, cook according to instructions on packet). Once cooked, drain them and place in a large bowl
    • Once they are done, place the asparagus in the same saucepan with a small amount of water and keep the lid on. Once the water is boiling, turn down the heat and leave to steam for 5-10 minutes, depending on how thick the asparagus is. Once cooked, drain the asparagus and add to the bowl with the peas and broad beans

    For the pesto:

    • Add all the ingredients to a food processor or blender (or hand-held blender) and whizz until smooth
    • Pour pesto over the cooked veggies and mix well
    • Enjoy hot or cold. Keeps well covered in the fridge for up to a few days

    To serve:

    • Top with rocket and drizzle with chilli oil

    Notes

    Use store-bought pesto for a quicker and easier cooking process
    Nutrition Facts
    Pea, Broad Bean and Asparagus Pesto Salad (Vegan + GF)
    Amount Per Serving
    Calories 18
    * Percent Daily Values are based on a 2000 calorie diet.
    Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

    Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.

    More Lunch & Dinner Recipes

    • Gluten-Free Dinner Rolls (Vegan + No Yeast)
    • Tofu Burger (Vegan + Gluten-Free)
    • Vegan Sausage Rolls (Gluten-Free)
    • Gluten-Free Vegan Irish Soda Bread
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      Recipe Rating




    1. Charlotte

      April 29, 2018 at 10:18 pm

      5 stars
      Pesto is such a good idea! I grow my own peas so can't wait to try this later in the year!

      Reply
      • Rhian Williams

        April 29, 2018 at 10:19 pm

        Thank you!

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    Photo of Rhian Williams from Rhian's Recipes

    Hi, I'm Rhian! I make easy, undetectably vegan + gluten-free recipes, including healthy comfort food and naturally sweetened desserts using plant-based ingredients.

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