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Pesto Pea Salad
Nb persons: 4
Yield:
Preparation time: 15 minutes
Total time: 15 minutes
Source: Barefoot Contessa
| 2 cups | frozen peas |
| 2 tablespoons | pignolis, toasted (see note) |
| 2 1/2 cups | baby spinach leaves |
| 4 tablespoons | basil pesto |
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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