Pesto Pea Salad

By martha-2

Copyright 2004, Ina Garten, All Rights Reserved

Ingredients

• 2 cups of frozen peas
• 2 tablespoons pignolis, toasted (see note)
• 2 1/2 cups baby spinach leaves
• 4 tablespoons pesto, recipe follows

Preparation

Step 1

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.

Note: To toast pignolis, place them in a dry saute pan and cook over medium heat for about 4 minutes, until evenly browned, tossing frequently.