Pesto Pea Salad

¼ lb baby spinach leaves
10-oz frozen peas
½ c prepared pesto
¼ c freshly grated Parmesan cheese
1 t kosher salt
2 T pignolis (pine nuts), toasted

Wash the spinach leaves and spin them dry. Place the spinach and the peas in a large bowl. Add the pesto and Parmesan, then sprinkle with the salt.Toss well, sprinkle with the pine nuts, and serve.

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