Pasta with Pesto and Peas

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

  1. Cook pasta until al dente. Drain and toss into a bowl with the olive oil. Cool to room temperature.
  2. Puree pesto, spinach, and lemon juice. Add the mayonnaise.
  3. Add the pesto mixture to the cooled pasta and then add the Parmesan, peas, pignoli, salt, and pepper.
  4. Mix well, season to taste, and serve at room temperature.

Notes

Recipe modified for 2 from Barefoot Contessa and simplified

For 12 use:

  • 3/4 lb fusilli pasta
  • 3/4 lb bow tie pasta
  • 1/4 cup olive oil
  • 1 1/2 cups pesto
  • 1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry
  • 3 T 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 pignoli (pine nuts)
  • 3/4 t salt
  • 3/4 t freshly ground black pepper
  • © Lisa Miner 2017