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.
