Pasta, Pesto, And Peas (serves 12)

[Guest guest]

This is a holiday and party favorite.

 

Pasta, Pesto, And Peas

 

3/4 pound spiral or penne  pasta

3/4 pound bow tie pasta

1/4 cup good olive oil

1 1/2 cups pesto homemade or store bought

1 package frozen chopped spinach, defrosted squeezed dry

3 tablespoons freshly-squeezed lemon juice

1 1/4 cups good mayonnaise

1/2 cup freshly grated Parmesan

1 1/2 cups frozen peas, defrosted

1/3 cup pignolis (pine nuts)

3/4 teaspoon kosher salt

3/4 teaspoon freshly ground black pepper

 

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.

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, peas, pignolis, salt, and pepper.

Mix well, season to taste, and serve at room temperature.

Yields 12 servings.

 

Hummus and Pesto Recipes

 

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