Ingredients: |
Ingredients: 3/4 pound fusilli pasta
3/4 pound bow tie pasta
1/4 cup good olive oil
1-1/2 cups pesto (see recipe below)
1 10 oz.package frozen chopped spinach, defrosted and squeezed dry
3 tablespoons 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 teaspoon kosher salt
3/4 teaspoon freshly ground pepper
PESTO
1/4 cups walnuts
1/4 cup pignoli (pine nuts)
3 tablespoons chopped garlic (9 cloves)
5 cups basil leaves, packed
1 tea kosher salt
1 teaspoon freshly ground black pepper
1-1/2 good olive oil
1 cup freshly grated Parmesan
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Directions: |
Directions:Cook the fusilli and bow ties separately in a large pot of boiling salted water for 10-12 minutes until each pasta is al dente. Drain and toss into a bowl with the olive oil. Cool to room temperature.
In the bowl of a food processor fitted with a steel blade, purée the pesto, spinach and lemon juice. Add the mayonnaise and purée. 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
PESTO:
Place walnuts, pignoli and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt and pepper. With the food processor running , slowly pour the olive oil into the bowl through the feed tube and process until the pesto is throughly purée. Add the Parmesan and purée for a minute. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top. |
This recipe for Pasta Pesto and Peas is from