Pasta, Pesto, and Peas
- Servings : 12
- Course : Entree, Side Dish
- Recipe Type : Summer, Vegetarian
- Ingredient : Cheese, Pasta, Peas, Spinach
- Recipie Source : Barefoot in Pareis
Ingredients
- 3/4 lb fusilli pasta
- 3/4 lb bow-tie pasta
- 1/4 c olive oil
- 1 1/2 c pesto
- 1 (10 oz) package frozen chopped spinach, defrosted and squeezed dry
- 3 T lemon juice
- 1 1/4 c mayonnaise
- 1/2 c Parmesan cheese
- 1 1/2 c frozen peas, defrosted
- 1/3 c pignolis, toasted
- 3/4 t kosher salt
- 3/4 t freshly ground black pepper
Instructions
- 1. Cook the fusillis and bow-ties separately in a large pot of boiling slated water for 10 to 12 minutes, until each pasta is al dente. Dran and toss into a bowl with the olive oil. Cool to room temperature.
- 2. In the bowl of a food processor fitted with a steel blade, puree the pesto, spinach, and lemon juice. Add the mayonnaise and continue to puree.
- 3. Add the pesto mixture to the cooled pasta, then add the Parmesan cheese, peas, pignolis, salt, and pepper. Mix well, season to taste, and serve at room temperature.
Instructions
- 1. Cook the fusillis and bow-ties separately in a large pot of boiling slated water for 10 to 12 minutes, until each pasta is al dente. Dran and toss into a bowl with the olive oil. Cool to room temperature.
- 2. In the bowl of a food processor fitted with a steel blade, puree the pesto, spinach, and lemon juice. Add the mayonnaise and continue to puree.
- 3. Add the pesto mixture to the cooled pasta, then add the Parmesan cheese, peas, pignolis, salt, and pepper. Mix well, season to taste, and serve at room temperature.
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