Pasta, Pesto, and Peas

Name: Pasta, Pesto, and Peas
Prep time: 32 min
Cook time: 32 min
Total time: 32 min
Yield: 12
Cuisine: Global
Ingredients: 1 teaspoons freshly ground black pepper; 1 teaspoon freshly ground black pepper; 340 grams bow tie pasta; 1 liters fresh basil leaves, packed; 340 grams fusilli pasta; 9 cloves tablespoons chopped garlic; 1 teaspoons kosher salt; 1 teaspoon kosher salt; 3 Tbsps freshly squeezed lemon juice; 296 milliliters good mayonnaise; 59 milliliters good olive oil; 355 milliliters good olive oil; 118 milliliters freshly grated Parmesan; 237 milliliters freshly grated Parmesan; 355 milliliters frozen peas, defrosted; 355 milliliters pesto (packaged or see recipe below); 59 milliliters pignoli (pine nuts); 79 milliliters pignoli (pine nuts); 283 grams package frozen chopped spinach, defrosted and squeezed dry; 59 milliliters walnuts

Pasta, Pesto, and Peas might be just the condiment you are searching for. One portion of this dish contains approximately 17g of protein, 47g of fat, and a total of 689 calories. This recipe serves 12. This recipe covers 25% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 32 minutes. If you have mayonnaise, walnuts, pignoli, and a few other ingredients on hand, you can make it.

Instructions

Watch how to make this recipe.

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.

Ingredients you will need

Pasta

Water

Equipment you will use

Pot

Drain and toss into a bowl with the olive oil. Cool to room temperature.

Ingredients you will need

Olive Oil

Equipment you will use

Bowl

In the bowl of a food processor fitted with a steel blade, puree the pesto, spinach, and lemon juice.

Ingredients you will need

Lemon Juice

Spinach

Pesto

Equipment you will use

Food Processor

Bowl

Add the mayonnaise and puree.

Ingredients you will need

Mayonnaise

Add the pesto mixture to the cooled pasta and then add the Parmesan, peas, pignoli, salt, and pepper.

Ingredients you will need

Parmesan

Pine Nuts

Pepper

Pasta

Pesto

Peas

Salt

Mix well, season to taste, and serve at room temperature.

Place the walnuts, pignoli, and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds.

Ingredients you will need

Pine Nuts

Walnuts

Garlic

Equipment you will use

Food Processor

Bowl

Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed.

Ingredients you will need

Fresh Basil

Olive Oil

Pepper

Pesto

Salt

Equipment you will use

Bowl

Add the Parmesan and puree for a minute. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.

Ingredients you will need

Olive Oil

Parmesan

Pesto

Notes: Air is the enemy of pesto. For freezing, pack it in containers with a film of oil or plastic wrap directly on top with the air pressed out.

Ingredients you will need

Pesto

Wrap

Cooking Oil

Equipment you will use

Plastic Wrap

To clean basil, remove the leaves, swirl them in a bowl of water, and then spin them very dry in a salad spinner. Store them in a closed plastic bag with a slightly damp paper towel. As long as the leaves are dry they will stay green for several days.

Ingredients you will need

Basil