From Barefoot Contessa Parties! by Ina Garten.
3/4 pound fusilli pasta
3/4 bow-tie pasta
1/4 cup olive oil
1 1/2 cups homemade pesto
1 10-ounce package frozen chopped spinach, thawed and squeezed dry
3 tablespoons freshly squeezed lemon juice
1 1/4 cups mayonnaise
1/2 cup grated Parmesan cheese
1 1/2 cups frozen peas or shelled edamame (I like edamame), thawed
1/3 cup toasted pine nuts
3/4 teaspoon kosher salt
3/4 freshly ground black pepper
Cook the fusilli and bow ties, separately, in boiling salted water. Drain and toss into a bowl with the olive oil. Allow to cool to room temperature
Puree pesto, spinach, and lemon juice in a food processor fitted with a metal blade. Add the mayonnaise and continue to puree.
Add the pesto mixture to the cooled pasta, then add Parmesan, peas, pine nuts. Season with salt and pepper. Mix well, adjust seasoning to taste. Serve at room temperature.
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