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Pasta, Pesto and Peas Recipe

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This recipe for Pasta, Pesto and Peas is from Paula's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 lb. fusilli pasta
3/4 lb. bow tie pasta
1/4 cup olive oil
1½ cups pesto
1 (10oz.) package frozen spinach, defrosted and squeezed dry
3 tablespoons fresh lemon juice
1¼ cups Mayo
1/2 cup fresh grated Parmesan
1½ frozen peas, defrosted
1/3 cup pine nuts
3/4 teaspoon salt
3/4 teaspoon pepper
Directions:
Directions:
Cook the fusilli and bow tie pasta separately in large pots for 10 to 12 minutes. Drain and toss with olive oil. Cool to room temperature. Purée pesto, spinach and lemon juice in a food processor. Add Mayo. Add mixture to the cooled pasta and stir. Add Parmesan, peas, pine nuts, salt and pepper. Mix well and serve at room temperature. Enjoy!

 

 

 

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