Pasta, Pesto, and Peas a la Ina
  • ¾ lb fusilli pasta
  • ¾ lb bow tie pasta
  • ¼ C olive oil
  • 1½ C pesto
  • 10 oz package of frozen, chopped spinach, thawed, rinsed and patted dry
  • large lemon
  • 1¼ C Mayo
  • chunk of Parmesan
  • 1½ C frozen peas
  • ⅓ C pine nuts
  • ¾ t Kosher salt
  • ¾ t pepper from the mill
  1. Cook the fusilli and bow ties according to package directions, toss in a large bowl with the olive oil, set aside
  2. In the bowl of a food processor with a blade, mix the pesto, spinach, the juice from one lemon and the mayo
  3. Process until smooth
  4. Mix the dressing with the pasta
  5. Add the peas, pine nuts, salt and pepper
  6. Mix thoroughly
  7. Add shaved Parmesan to the top
Recipe by The Rocky Mountain Woman at