Spinach Salad with Pesto and Peas
Quick to put together and bright with citrus and basil pesto, this is one of my favorite summer salads. I prefer to use homemade pesto (recipe linked to in ingredient list), but good quality store bought pesto works in a pinch.
Servings: 6 servings
- 2 tablespoons pine nuts toasted
- 2 cups frozen peas
- 3 cups baby spinach leaves
- 2/3 cup pesto
- 1 lemon
- ¼ cup grated pecorino cheese
Warm a sauté pan over medium heat and add the pine nuts; stir for 2-3 minutes until toasted.
Defrost the peas at room temperature or in a microwave safe bowl for 30-45 seconds at a time, until just thawed.
Place the spinach, peas and pine nuts in a salad bowl. Add the pesto and squeeze the lemon over the salad greens; toss to combine.
Sprinkle with pecorino and serve.
Note: Adapted over time from an Ina Garten recipe.