Pasta, Pesto and Peas

By norsegal8

Ingredients

• 3/4 lb. fusilli pasta
• 3/4 lb. bow-tie pasta
• 1/4 cup olive oil
• 1 1/2 cups homemade pesto
• 1 10-ounce package frozen chopped spinach, defrosted and squeezed dry
• 3 Tbsp. fresh squeezed lemon juice
• 1 1/4 cups mayonnaise
• 1/2 cup grated Parmesan cheese
• 1 1/2 cups frozen peas, defrosted
• 1/3 cup pignolis, toasted
• 3/4 tsp. kosher salt
• 3/4 tsp. pepper

Details

Servings 12

Preparation

Step 1

Cook the fusilli and bow ties separately in a large pot of boiling salted water for 10 to 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, puree the pesto, spinach and lemon juice. Add the mayonnaise and continue to puree.

Add the pesto mixture to the cooled pasta, then add the cheese, peas, pignoli, salt and pepper. Mix well, season to taste, and serve at room temperature.