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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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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:
2 cups frozen peas |
2 tablespoons pignolis, toasted (pine nuts) |
2 1/2 cups baby spinach leaves |
4 tablespoons pesto sauce |
Directions:
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!
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