spinach pesto salad

Food photography is a work in progress for me, my apologies. Don't let that distract you from this perfect summer salad - cool, crisp and earthy. But let's be serious - how can anything taste bad when it's slathered in pesto??

Adapted from the magnificent Ina Garten

This recipe makes enough for you, yourself and you

2 cups packed spinach leaves

1/4 cup frozen peas

1 heaping spoonful of pesto

1 tablespoon toasted pine nuts

Freshly grated parmesan

salt and pepper

Toast pine nuts over medium heat in a small dry skillet (no oil!) until fragrant and nicely browned, about 5 minutes. Stir the nuts frequently to avoid burning. 

Meanwhile, place the frozen peas in a little bowl and microwave them for 30 seconds, or until thawed. 

In a larger bowl, combine spinach, peas, pesto and parmesan. Stir to combine/coat. Sprinkle pine nuts on top with a little more cheese and season to taste. (The pesto I used was salty enough that I didn't need more. Taste to be sure).