Ingredients
- 4 oz pasta
- 2 t olive oil
- 1/4 cup pesto
- 2 oz frozen chopped spinach, defrosted and squeezed dry
- 0.5 T freshly squeezed lemon juice
- 1/6 cup mayonnaise
- 1.5 T freshly grated Parmesan
- 1/4 cup frozen peas, defrosted
- 1 T pine nuts
- 1/8 t salt
- 1/8 t freshly ground black pepper
Directions
- Cook pasta until al dente. Drain and toss into a bowl with the olive oil. Cool to room temperature.
- Puree pesto, spinach, and lemon juice. Add the mayonnaise.
- Add the pesto mixture to the cooled pasta and then add the Parmesan, peas, pignoli, salt, and pepper. Mix well, season to taste, and serve at room temperature.
Notes
Recipe modified for 2 from Barefoot Contessa and simplified
For 12 use: