Pasta, Pesto, and Peas | Recipes

Name: Pasta, Pesto, and Peas | Recipes
Ingredients: 3/4 pound fusilli pasta3/4 pound bow tie pasta1/4 cup good olive oil1-1/2 cups pesto (packaged or homemade)1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry3 tablespoons freshly squeezed lemon juice1-1/4 cups good mayonnaise1/2 cup freshly grated Parmesan cheese1 1/2 cups frozen peas, defrosted1/3 cup pignolis (pine nuts)3/4 teaspoon kosher salt3/4 teaspoon freshly ground black pepper

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Servings: 12

Ingredients

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3/4 pound fusilli pasta3/4 pound bow tie pasta1/4 cup good olive oil1-1/2 cups pesto (packaged or homemade)1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry3 tablespoons freshly squeezed lemon juice1-1/4 cups good mayonnaise1/2 cup freshly grated Parmesan cheese1 1/2 cups frozen peas, defrosted1/3 cup pignolis (pine nuts)3/4 teaspoon kosher salt3/4 teaspoon freshly ground black pepper

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Instructions

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Step 1

Cook the fusilli and bow ties separately in a large pot of boiling salted water for 10 to 12 minutes until each pasta is al dente. Drain and toss into a bowl with the olive oil. Cool to room temperature.

Step 3

In the bowl of a food processor fitted with a steel blade, puree the pesto, spinach, and lemon juice. Add the mayonnaise and puree. Add the pesto mixture to the cooled pasta and then add the Parmesan cheese, peas, pignolis, salt, and pepper. Mix well, season to taste, and serve at room temperature.