The Barefoot Contessa’s Pea Pesto Salad

When I was planning on what food to serve for Madeline’s party on Saturday, I knew I wanted to include a salad, but which one?  It had to be simple, yet still nice enough for a party.  As soon as I spied this recipe on the Running with Tweezers site, the search was over.  It originally comes from a Barefoot Contessa cookbook, At Home: Everyday Recipes You’ll Make Over and Over Again.  I haven’t had a bad Barefoot recipe yet, and that record is still firmly intact.

Simple and just the tiniest glimpse of summer, even though we’re still a few months out.  With only a handful of pantry staples, you can whip this up in no time flat, and it’s perfect for any occasion, whether it be a weeknight dinner with your family or a celebration.  Even though the warm weather isn’t here yet, with this summer-on-a-plate recipe, we can just close our eyes and pretend.

Pea Pesto Salad
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.

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