Pasta, Pesto & Peas:
Ingredients:
3/4 lb fusilli pasta
3/4 lb bow tie pasta
1/4c good olive oil
1 1/2 c pesto (packaged or recipe below)
1 (10 oz) pkg frozen chopped spinach, defrosted an squeezed dry
3Tbsp freshly squeezed lemon juice
1 1/4c mayo
1/2c grated Parmesan
1 1/2c frozen peas, defrosted
1/3c pignoli (pine nuts)
3/4 tsp kosher salt
3/4 tsp pepper
DIRECTIONS:
cook fusilli and bow tie pasta separately according to pkg directions for al dente. Drain and shock with cold water and drain again. Toss with olive oil in a bowl and cool to room temperature.
In a food processor bowl, purée the pesto, spinach, lemon juice. Add mayo and purée. Add pesto mixture to cooled pasta an then add Parmesan, peas, pignoli, salt and pepper. Mix well, season to taste, and serve T room temperature.
PESTO: ( I've made this twice. Once I used jar pesto and once I made my own. I liked the jar better.)
1/4c walnuts
1/4c pignoli (pine nuts)
3tbsp chopped garlic (9cloves)
5c fresh basil leaves, packed
1tsp kosher salt
1tsp pepper
1 1/2c olive oil
1c grated Parmesan
Place walnuts, pignoli, and garlic in bowl of food processor and process for 15 seconds. Add basil leaves, salt, and pepper. With processor running, slowly pour olive oil into bowl and process until thoroughly puréed. Add Parmesan and purée for a minute. Use right away.
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