Spinach Salad Tossed With Pesto & Peas

Often the simplest ideas are the most memorable. Here, Ina Garten cleverly tosses spinach and peas with zippy basil pesto. We ran this to encourage people to eat Ontario spinach. Adapted from Barefoot Contessa At Home: Everyday Recipes You’ll Make Over and Over Again. Garten uses thawed frozen peas but I cooked mine.

8 cups baby spinach (about 1/4 lb/120 g)
2 cups cooked peas
1/2 cup purchased pesto
1/4 cup freshly grated parmesan cheese
1 tsp kosher salt
2 tbsp pine nuts, toasted

In mixing bowl, combine spinach, peas, pesto and parmesan.

Sprinkle with salt. Toss well. Sprinkle with pine nuts.
Makes 4 to 6 side servings.