She helped me whip up a savory meal that incited seconds even after the chef had closed her doors.
Thanks girl!
Surprisingly filling
Look who managed to sneak in tonight's meal. Mmmhhhmmm.
Pesto Pea Salad - for those who don't even like peas . . .
Ingredients:
1 (10-ounce) package of frozen peas, defrosted
2 tablespoons pignolis (pine nuts)
1/4 pound baby spinach leaves
1/2 cup prepared pesto
1 teaspoon kosher salt
Directions
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.
A Wiseman Once Said . . . Who's cooking for day three?!
Im going to have to try this!!!
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