Pesto Pea Salad - cooking recipe

Ingredients

2 cups frozen peas
2 tablespoons pignolis, toasted (pine nuts)
2 1/2 cups baby spinach leaves
4 tablespoons pesto sauce

Preparation

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 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.
Enjoy!