Wednesdays Unplugged – Pesto Pea & Spinach Salad

NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes…and love getting recipes you would like to share!


"I've learned that people will forget what you said, people will forget what you did, but people will never forget how you made them feel." ~ Maya Angelou


Spring is literally 'busting out all over'!  Trees are already blooming in full glory…and pollen fills the air! It has been in the 60's here this week, beautiful spring days although a bad year for allergies.


This week's recipe is from Ina Garten, the Barefoot Contessa. My co-host for a breakfast/brunch last week had the brilliant idea of using all Barefoot Contessa recipes… everything was delicious!  This salad recipe was one of my favorites. I used fresh homemade pesto, but you can also puchase prepared pesto for a quick and easy salad. 


  • Pea-spinach-salad4-5 ounces baby spinach leaves
  • 10-12 ounce package frozen peas, defrosted
  • 1/2 cup prepared pesto
  • 1/4 cup freshly grated Parmesan cheese
  • 1 teaspoon kosher salt
  • 2 tablespoons toasted pine nuts

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.

Sharlene Hensrud, RE/MAX


Written By

I love what I do! Highly insightful, analytical and creative, there is nothing I love more than helping you find the right solution for your real estate transition. My mission is to serve my clients with honesty and integrity, exceeding their expectations in service and support… and to help others by donating a portion of every transaction to Habitat for Humanity.

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Sharon and John Hensrud

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