Pasta, Pesto, and Peas

Published on July 20, 2014 | In | By |
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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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