Pesto Pasta
yields 6 servings
- 1 package bow-tie pasta
- 2 tablespoons olive oil
- 1 cup pesto
- 6 ounce package frozen chopped spinach (defrost and then squeeze dry)
- 1 freshly squeezed lime
- 3/4 cup mayonnaise
- 1/2 cup grated Parmesan cheese
- 1 cup frozen peas (defrosted)
- 1/3 cup toasted pignolis
- salt and pepper to taste
- Cook the bow ties in a large pot for 10-12 minutes, until al dente.
- Drain and toss the pasta with the olive oil.
- In a food processor fitted with a steel blade, puree the pesto, spinach, lemon juice and mayonnaise.
- Add the pesto mixture to the cooled pasta.
- Add the Parmesan cheese, peas, and pignolis. Mix well and season to taste.
- Serve at room temperature.
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ReplyDeletethat is the nicest thing I have heard since my husband proposed to me.
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Did I tell you I get to teach Food Service next year? I think it involves some cooking... :)
ReplyDeleteWe'll have to cook something St. Paddy's when we're in NYC. YES!
Well its a true story :)
ReplyDeleteI love your recipes, they are always so creative and everything always looks so yummy, and kudos on the photography as well for all of your blogs!
I am also fond of pasta with pesto sauce but this is much better than regular thanks to your spinach and pea addition. Thanks for sharing :)
ReplyDeleteI make something very similar but instead of peas, I add in dried tomatoes that have been rehydrated. I love your addition of the peas. Innovative for St. Patrick's Day:)
ReplyDeleteI like the use of spinach in this pesto. Yummy. Happy St. Patty's day to you and your beautiful family! The baby is getting big! - mary
ReplyDeleteI am SO drooling. Thank you for sharing.
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