Ingredients
- 1 c frozen peas
- 1 T pine nuts
- 1 1/4 c baby spinach leaves
- 2 tablespoons pesto
Directions
- Cook peas and cool.
- Toast pine nuts.
- Place spinach in salad bowl. Sprinkle peas and pine nuts over. Add pesto and toss.
Notes
Modified from Barefoot Contessa recipe, serves 2