Pasta, Pesto & Peas

Pasta, Pesto & Peas

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  • Prep Time


  • Total Time


  • Servings



  • lb fusilli pasta, corkscrew shaped pasta

  • lb bow tie pasta

  • c. good olive oil

  • c. pesto packaged or see recipe below

  • 5

    oz fresh or frozen chopped spinach

  • tbs freshly squeezed lemon juice

  • ¾

    c. good mayonnaise

  • ¼

    c. freshly grated Parmesan

  • ¾

    c. frozen peas, defrosted

  • ¼

    c. pine nuts

  • Salt & pepper to taste


Cook the fusilli and bow ties separately in a large pot of boiling salted water 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 or blender, puree the pesto, spinach (if frozen defrosted and squeezed dry) and lemon juice. Add the mayonnaise and puree. Add the pesto mixture to the cooled pasta and then add the Parmesan, peas, pine nuts, salt, and pepper to taste. Mix well and serve at room temperature.


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