Recipe courtesy of Barefoot Contessa at Home
2 cups frozen peas
2 tablespoons pignolis, toasted (see note)
2-1/2 cups baby spinach leaves – washed and spun dry (I used a spring mix instead)
1/2 cup prepared pesto or you are free to make your own
1/4 cup grated Parmesan cheese or to taste
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 Parmesan cheese 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. Watch them – they go from pale to burnt very quickly.