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Pesto Pasta Pea Salad Recipe

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This recipe for Pesto Pasta Pea Salad, by , is from The Lindale Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sharon Lindale

Category:
Category:

Ingredients:  
Ingredients:  
3/4 lb fussili and 3/4 lb bowtie pasta
1/4 c. olive oil
1 1/2 c. pesto (fresh made or store bought)
1 10oz. pkg frozen chopped spinach, thawed & squeezed dry
3 tbsp. lemon juice
1/4 c. mayonnaise
1/2 c. grated parmesan
1 1/2 c. frozen peas, thawed
1/3 c. pine nuts
salt & pepper to taste

Directions:
Directions:
cook pasta until al dente, toss with the olive oil and let cool.
In processor, puree pesto, spinach, and lemon juice. Add the mayo, and process again. Add the pesto mixture to the pasta with parmesan, peas, pine nuts, salt & pepper. Toss well,

Number Of Servings:
Number Of Servings:
Yield 4 cups
Personal Notes:
Personal Notes:
Even though the ingredients are listed in specific amounts, you need not be precise, unless you wish. I never am...

 

 

 

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