Total Time
Prep 10 mins
Cook 5 mins

This is a very different salad, with a beautiful presentation. We thought it was delicious and wanted to share it with you. It even keeps well. The recipe comes from Ina Garten / The Barefoot Contessa.

Ingredients Nutrition

  • 2 cups frozen peas
  • 2 tablespoons pignolis, toasted (pine nuts)
  • 2 12 cups baby spinach leaves
  • 4 tablespoons pesto sauce


  1. Cook the peas in a pot of boiling, salted water for 1 minute.
  2. Immediately immerse the peas in a bowl of ice cold water, and drain when fully cooled.
  3. To assemble, place the spinach leaves in a salad bowl.
  4. Sprinkle the peas and pignolis over the spinach.
  5. Add the pesto and toss.
  6. 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.
  7. Enjoy!


Most Helpful

I will make this again! This was one of the freshest tasting salads I've made. Great for a dinner party also.

nicoleingermantown February 25, 2007

This is everything it's cracked up to be: gorgeous, delicious, unusual, simple; and it begs to be repeated. This one deserves more than five stars.

sugarpea January 22, 2007

I'm kicking myself for not getting a photo of this. I saw Ina prepare this on her show and knew I would love the recipe. It really is terribly easy and so much better than just a pasta-pesto or pea-salad on their own. I'm sure I added more nuts than required too. Will definitely make again and again.

Gay Gilmore September 09, 2005

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