Pesto Pea Salad

Recipe by Pianolady
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 15mins
SERVES: 4
UNITS: US

INGREDIENTS

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