Pesto Pea Salad from Jocelyn:
(via Cami Hoff)
1/4 lb baby spinach leaves
1 (10 oz) pkg frozen peas, defrosted
1/2 cup prepared pesto (Costco)
1/4 cup freshly grated parmesan cheese
1 tsp kosher salt (be careful)
2 T. toasted pine nuts
Place the spinach and peas in a large bowl. Add the pesto and parmesan cheese, then sprinkle with salt. Toss well, sprinkle with pine nuts and serve.
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