Pesto Pasta & Peas

Ingredients

Pesto Pasta and Peas Recipe.jpg

For Pesto:

  • 2 cups fresh basil leaves

  • 4 cloves garlic

  • 1 cup pine nuts or walnuts

  • 1 cup olive oil

  • 1 cup parmesan cheese

  • 1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry

  • 3 tablespoons freshly squeezed lemon juice

  • 1 1/4 cups good mayonnaise

  • Salt and pepper

For Pasta and Vegetables:

  • 1 1/2 pound orecchiette

  • 1/4 cup good olive oil

  • 1-1/2 cups pesto

  • 1 (10-ounce) 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 cheese

  • 1 1/2 cups frozen peas, defrosted

  • 1/3 cup pine nuts

  • 3/4 teaspoon kosher salt

  • 3/4 teaspoon freshly ground black pepper

Directions

For Pesto:
1. Combine the basil, garlic and nuts in a food processor or blender.
2. With motor running add the olive oil in a slow stream.
3. Add the cheese, spinach, and lemon juice, mayonnaise, salt and pepper and puree.

For Pasta and Vegetables:
1. Cook the pasta 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.
2. Add the pesto mixture to the cooled pasta and then add the Parmesan cheese, peas, pignolis, salt, and pepper.
3. Mix well, season to taste, and serve at room temperature.

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