Ingredients
2 c frozen peas
2 tbsp pignolis, toasted
2 1/2 cups baby spinach leaves
4 tbsp pesto, recipe follows
Preparation
Cook the peas in a pot of boiling salted water for 1 minute. Immediately immerse the peas in a bowl 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 hear for about 4 minutes, until evenly browned tossing frequently
