Pesto Pea Salad
- 2 cups frozen peas
- 2 tablespoons pignolis toasted
- 2 1/2 cups baby spinach leaves
- 4 tablespoons Pesto (see recipe)
Cook the peas in a pot of boiling salted water for 1 minute. Immediately immerse the peas in a bowl of ice cold water, and drain when fully cooled.
To assemble, place the spinach leaves in a salad bowl. Sprinkle the peas and pignolis over the spinach. Add the pesto and toss.
This recipe yields 4 servings.