Serves 4 to 6

In the summer when there's too much basil in my garden, I make lots of pesto. Pesto is an Italian basil and garlic sauce; it will keep for a week in the refrigerator and all winter in the freezer. This is a cold salad with pesto, but of course, pesto is also good on hot pasta for a quick dinner.

¼ pound baby spinach leaves
1 (10-ounce) package frozen peas, defrosted
½ cup prepared pesto
¼ cup freshly grated Parmesan cheese
1 teaspoon kosher salt
2 tablespoons toasted pine nuts (pignolis)

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 pine nuts, and serve.

Note:To toast pine nuts, place them in a dry sauté pan and cook them over medium-low heat, tossing frequently, for 5 to 10 minutes, until lightly browned.

Copyright © 2006 by Ina Garten. All rights reserved.