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Pesto Pasta Salad with Peas

Recipe courtesy of Ina Garten
Prep Time 20 minutes
Cook Time 12 minutes

Ingredients

Pasta

  • ¾ lb. fusilli pasta
  • ¾ lb. bow tie pasta
  • ¼ cup extra
  • virgin olive oil
  • 1 ½ cups pesto packaged or see recipe below
  • 1 10-ounce package frozen chopped spinach, defrosted and squeezed dry
  • 3 tablespoons freshly squeezed lemon juice
  • 1 ¼ cups good mayonnaise
  • ½ cup freshly grated Parmesan
  • 1 ½ cups frozen peas defrosted
  • cup pine nuts
  • ¾ teaspoon kosher salt
  • ¾ teaspoon freshly ground black pepper

Pesto

  • ¼ cup walnuts
  • ¼ cup pine nuts
  • 2 tablespoons chopped garlic 6 cloves
  • 5 cups fresh basil leaves packed
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 ½ extra virgin olive oil
  • 1 cup freshly grated Parmesan

Preparation

Pasta

  1. Cook the fusilli and bow ties separately 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.

Pesto

  1. In the bowl of a food processor fitted with a steel blade, puree the pesto, spinach, and lemon juice. Add the mayonnaise and puree. Add the pesto mixture to the cooled pasta and then add the Parmesan, peas, pignoli, salt, and pepper. Mix well, season to taste, and serve at room temperature.