split pea salad

from tasting table

1½ cups dried yellow split peas, rinsed and picked over 1 teaspoon fine sea salt, divided 1 cup pepitas (pumpkin seeds), divided 1 cup lightly packed cilantro leaves and stems ⅓ cup freshly grated Parmigiano-Reggiano 3 garlic cloves, peeled 1 tablespoon fresh lemon juice 1 small serrano chile, mostly seeded and deveined ⅔ cup extra-virgin olive oil, divided 2 cups mixed salad greens 1. In a large saucepan, bring 5 cups of water to a boil. Add the yellow split peas and simmer, uncovered, until tender, about 25 to 30 minutes. Drain and season with ¾ teaspoon salt. 2. Make the cilantro pesto: In a blender or food processor, combine ⅓ cup of the pepitas, the cilantro, Parmigiano-Reggiano, garlic, lemon juice, chile, ¼ teaspoon salt and a splash of olive oil and puree until smooth. Continue blending while gradually drizzling in the remaining olive oil until the pesto becomes a vibrant green sauce (makes about 1 cup). 3. Make the salad: In a large bowl, toss the cooked split peas and the remaining ⅔ cup of pepitas with two-thirds of the pesto. Continue tossing until everything is well coated. Add the salad greens, drizzle with some of the additional pesto to taste and gently toss again. Serve immediately.