White Bean + Pea Salad with Spring Herb Pistou

Lemony White Bean + Pea Salad with Spring Herb Pistou ⎮ happy hearted kitchenLemony White Bean + Pea Salad with Spring Herb Pistou ⎮ happy hearted kitchenPea Salad 5Lemony White Bean + Pea Salad with Spring Herb Pistou ⎮ happy hearted kitchen

To say things have been lacking in routine lately would be a bit of an understatement. I started a new job a few weeks ago and being on the learning curve always makes for a bumpy ride. I continually have to remind myself that this is just the beginning, that things will shift, feel more settled, evolve as they always do. Having moved around a few times in these past years I often get the feeling that we are constantly starting over from scratch. square one. It can be frustrating at times, but there is always a bigger picture. I am beginning to see glimpses that now, and it looks good you guys. real good. There is more work to be done and there always will be. Digging deep and having the courage to find out what I’m really made of – this is the work that matters. So here’s to gathering courage and fresh peas.

I can’t take credit for these gorgeous scapes. They belong the our neighboring garden, but hey, that’s what friends are for.  They just reminded me of  life as we know it right now – wild and growing in every which way but stemming from solid, humble roots. Enjoy the weekend, folks – whatever it may bring.

Lemony White Bean + Pea Salad with Spring Herb Pistou ⎮ happy hearted kitchenLemony White Bean + Pea Salad with Spring Herb Pistou ⎮ happy hearted kitchenLemony White Bean + Pea Salad with Spring Herb Pistou ⎮ happy hearted kitchenLemony White Bean + Pea Salad with Spring Herb Pistou ⎮ happy hearted kitchen


Pistou is much like a pesto but without the nuts and/or cheese. At least I’m pretty sure. In France you will most likely find it made from basil, olive oil and garlic. Often served on top of soup. Soupe au Pistou is such a delicious summer treat. What I made here would not really be considered a pistou by French standards – but I’m all about breaking the rules, so pistou it is and pistou it will be. Any herbs will do, and if you can’t get your hands on garlic scapes, a few cloves will work just fine.

This salad makes a nice light lunch or late dinner with a few slices of your favorite sourdough toast and lots of the good olive oil. It would also be nice with some cooked earthy grains like spelt berries or farro. If you’re a cheese lover like my French husband, some crumbled goat’s cheese or sheep’s milk feta would be a welcomed final touch. The recipe below will make for lots of extra pistou, I kept half in the fridge and froze what was left into ice cube trays for adding to pasta, sauces and soups at a later date. Half the recipe if you don’t care for leftovers.

Serves 4-6 as a side. Vegan + Gluten Free.


1 + 1/2 cup cooked white beans (butter beans or cannellini would be my top picks)
2 cups peas, fresh or frozen
1 green onion, thinly sliced
1 cup fresh mint
1 cup fresh parsley
1/2 cup fresh dill
3 garlic scapes, or 2 cloves (depending on how garlicky you like it!)
Juice and zest of one lemon
1/2 teaspoon fine grain sea salt
1/2 cup extra virgin olive oil
Water, a few tablespoon or as needed
Black pepper
Extra mint and lemon zest for serving


If you’re using fresh peas, I would recommend a quick blanch just to soften them a little and make the green color pop. Drop the peas into a pot with boiling water, cook for no longer than a minute and then drain and rinse well under cold water. If you’re using frozen peas,  place them in a bowl of warm water to thaw. Again, drain and rinse well under cold water to stop the cooking process.

Add peas, beans and onion to a large salad bowl.

Place scapes, mint, dill, parsley, lemon juice and zest, salt and pepper into a blender and begin blending, with the motor running drizzle in the olive oil and then add water as needed to help things along. Blend until smooth. Taste and adjust seasoning as needed.

Add a few spoonfuls of pistou to the peas + beans – mix to combine. Add pistou as needed until desired taste. Add a few fresh mint leaves and garnish with lots of lemon zest and freshly cracked black pepper. Drizzle with extra olive oil.

Let me in on your kitchen creations – tag your photos #happyheartedkitchen and share the love!


  • Reply
    Sarah | Well and Full
    June 17, 2016 at 7:57 pm

    New beginnings can always be scary. I can’t imagine having to start anew over and over again… I’m definitely change-averse and maybe that’s not a good thing. But you’re right, it definitely shows you what you’re made of. Wishing you the best, Jodi <3

    • Reply
      Jodi Kay
      June 19, 2016 at 3:14 pm

      Thank you, Sarah! I think I’m change-averse too – which is why I sometimes feel a little frustrated. But I know that feeling of beginning to find your roots in a new place – it’s what keeps me going :) Hope you’re having a good weekend. x

  • Reply
    Warm Vanilla Sugar
    June 18, 2016 at 12:53 pm

    So happy to hear that you’re beginning to feel settled. Moving all.the.time is fun, but so exhausting!! A recipe like this, one that’s good for the soul, is perfect for your busy bee body!

    • Reply
      Jodi Kay
      June 19, 2016 at 3:10 pm

      Thank you, Katrina! Salad is always good for the soul :) x

  • Reply
    Sophie | The Green Life
    June 18, 2016 at 2:57 pm

    I love new beginnings and fresh starts, they’re so full of possibilities! I came across this quote earlier today: “The art of life lies in a constant readjustment to our surroundings”. I think this is what makes the journey exciting. The new, the unknown. Learning and evolving with whatever life throws at us. I admire your bravery for making such a big change. It will only make you grow into a better version of yourself, even if it may feel like you’re regressing or starting over from scratch. You’re not, that’s for sure. It’s actually quite the opposite. I hope this new life chapter will bring you lots of joy – I have a feeling it will! And I love everything about this salad and this delicious pistou (one of my favourite words! :)) Happy weekend, Jodi xo

    • Reply
      Jodi Kay
      June 19, 2016 at 3:17 pm

      Sophie! My goodness. Thank you for these beautiful and kind words. I love that quote, thank you for sharing it with me. This community is such an inspiration and support. I’m so thankful tp have you here. Happy weekend right back at you my dear xo

  • Reply
    danielle is rooting the sun
    June 18, 2016 at 3:31 pm

    Incredibly beautiful salad, Jodi. A celebration of life and beginnings. I’ve often felt and shared those feelings of starting over, again and again – but it really is the bigger picture, and it’s always the wild ride. xo

    • Reply
      Jodi Kay
      June 19, 2016 at 3:08 pm

      Thank you, Danielle. Summer is just around the corner, and you’re right – a celebration of new beginnings it is! I’m always so glad you take the time to say hi over here :) x

  • Reply
    The Mother of all Dragonfruit Smoothie Bowls and more delectable vegan bits |
    June 19, 2016 at 12:38 am

    […] White Bean + Pea Salad with Spring Herb Pistou […]

  • Reply
    June 19, 2016 at 9:03 am

    I just made this, and served it over wholewheat pasta- delicious!

    • Reply
      Jodi Kay
      June 19, 2016 at 3:07 pm

      I love this! What a great idea. So glad you enjoyed it. x

  • Reply
    June 28, 2016 at 10:34 am

    This looks so fresh, summery and delicious!

  • Reply
    Shelley Ludman
    July 11, 2016 at 12:51 pm

    Bigger picture, and garlic scapes, always. Such stunning photos, and a perfectly lush yet simple summer salad xx

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