Pasta, Pesto, and Peas a la Ina
Ingredients
Scale
- 3/4 lb fusilli pasta
- 3/4 lb bow tie pasta
- 1/4 C olive oil
- 1 1/2 C pesto
- 10 oz package of frozen, chopped spinach, thawed, rinsed and patted dry
- large lemon
- 1 1/4 C Mayo
- chunk of Parmesan
- 1 1/2 C frozen peas
- 1/3 C pine nuts
- 3/4 t Kosher salt
- 3/4 t pepper from the mill
Instructions
- Cook the fusilli and bow ties according to package directions, toss in a large bowl with the olive oil, set aside
- In the bowl of a food processor with a blade, mix the pesto, spinach, the juice from one lemon and the mayo
- Process until smooth
- Mix the dressing with the pasta
- Add the peas, pine nuts, salt and pepper
- Mix thoroughly
- Add shaved Parmesan to the top
Find it online: https://therockymountainwoman.com/pasta-pesto-and-peas-a-la-ina/