Hi! Do you think this recipe would work cold, like a pasta salad (often made with pesto, but in this case, this pea purée) Thanks!

As the sauce cools down, it tends to tighten up - if you plan on serving this dish at room temperature or cold (like a pasta salad) I would add an extra tablespoon or two of water to the sauce to prevent it from tightening up too much when it cools.