Pesto Pea Salad

1. 1

   Cook the peas in a pot of boiling, salted water for 1 minute.

2. 2

   Immediately immerse the peas in a bowl of ice cold water, and drain when fully cooled.

3. 3

   To assemble, place the spinach leaves in a salad bowl.

4. 4

   Sprinkle the peas and pignolis over the spinach.

5. 5

   Add the pesto and toss.

6. 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. 7

   Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.