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Father's Day Menu
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5 from 1 vote

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.
Prep Time10 mins
Total Time10 mins
Course: Salad
Cuisine: American
Servings: 6 servings
Author: Marcia W. Smart


  • 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.