Pesto Pea Salad
- Ready In:
- 15mins
- Ingredients:
- 4
- Serves:
-
4
ingredients
- 473.18 ml frozen peas
- 29.58 ml pignolis, toasted (pine nuts)
- 591.47 ml baby spinach leaves
- 59.16 ml pesto sauce
directions
- 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.
- Enjoy!
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Reviews
-
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.
RECIPE SUBMITTED BY
Pianolady
United States