Ingredients for Pasta Pesto And Peas
- 1 pound fusilli pasta
- Bow Tie Pasta
- 2 tablespoons olive oil (for pasta) + 1/4 cup olive oil (for pesto)
- Pesto Sauce
- Frozen Chopped Spinach
- Fresh Lemon Juice
- 1/2 cup mayonnaise
- 1/2 cup grated Parmesan cheese (1/4 cup for pesto + 1/4 cup for pasta)
- Frozen Peas
- 1/4 cup pine nuts (pignoli) + 1/4 cup pine nuts (pignoli) for garnish
- Kosher Salt
- Fresh Ground Black Pepper
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How to Make Pasta Pesto And Peas
- Cook 1 pound fusilli and 1 pound bow tie pasta separately in large pots of boiling salted water for 10-12 minutes, or until al dente. Drain well and rinse with cold water to stop cooking. Toss with 2 tablespoons olive oil to prevent sticking.
- Allow the pasta to cool completely to room temperature.
- While the pasta cools, prepare the pesto: In a food processor, combine 2 cups fresh basil leaves, 1/2 cup grated Parmesan cheese, 1/4 cup pine nuts (pignoli), 2 cloves garlic, 1/4 cup olive oil, and the juice of 1 lemon. Process until smooth, adding more olive oil if needed to reach desired consistency.
- Add 1/2 cup mayonnaise to the pesto and blend until combined.
- In a large bowl, gently combine the cooled pasta, pesto mixture, 1 cup frozen peas (thawed), 1/4 cup extra pine nuts (pignoli), salt, and pepper. Mix well to coat the pasta evenly.
- Taste and adjust seasoning as needed. Serve chilled or at room temperature.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
10g
Fat
9g
Carbs
15g
