I love this recipe – it makes enough to feed a small traveling circus. Plus, it’s totally delicious. Of course, it is based on an Ina Garten recipe. I love how she stretches the pesto with the addition of spinach. This recipe calls for pinenuts and it totally needs them. They are a little pricey though, but the price isn’t bad at Costco.
Pesto Pea Pasta Salad
- 3/4 pound fusilli pasta (spirals)
- 3/4 pound bow tie pasta
- olive oil
- 1 1/2 cups pesto (I use cibo from costco)
- 1 10 oz. package frozen chopped spinach, thawed and wrung out
- 3 T. lemon juice, fresh squeezed
- 1 1/4 cup best foods or hellmans mayonnaise
- 1/2 cup parmesan cheese, grated
- 1 1/2 cups frozed peas, defrosted
- 1/3 cup pine nuts, toasted
- kosher salt
- Toast the pine nuts for 3-4 minutes in a dry saute pan until browned. Stir often as they can burn quickly.
- Cook pasta al dente in salted water per box directions. Drain and toss with olive oil. Cool.
- In a food processor puree pesto, spinach and lemon juice. Add the mayo & puree until well mixed.
- Add the pesto mixture to the pasta along with the parmesan, peas and pine nuts. Salt and pepper to taste. Mix well. Serves at room temperature. Serves 12.