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Ingredients
- 2 cups of frozen peas
- 2 tablespoons pignolis, toasted (see note)
- 2 1/2 cups baby spinach leaves
- 4 tablespoons pesto, recipe follows
Details
Servings 4
Preparation time 15mins
Cooking time 22mins
Adapted from foodnetwork.com
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.
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