Pasta Pea and Pesto Salad Recipe
Try this Pasta Pea and Pesto Salad Recipe recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains pasta
contains dairy
contains eggs
pescatarian
- 1/2 teaspoon sea salt
- 3 tablespoons olive oil
- 1/2 cup pine nuts
- 1/2 teaspoon ground pepper
- 1 1/2 boxes of dreamfields rotini pasta (i added that extra 1/ but i'm sure it would be fine with only one box if that's all you have)
- 1 cup pesto
- 1 cup frozen spinach thawed and squeezed dry. (i placed my defrosted spinach in my colander and pressed dry paper towels into it - worked like a charm) (2 cups fresh)
- juice from one large lemon - about 2 tablespoons
- 1 1/4 cup real mayonnaise
- 3/4 cup grated or shredded parmesan cheese
- 1 1/2 frozen peas
- 1 cup cherry tomatoes - sliced in quarters
- Carbohydrate 1.06910859549087 g
- Cholesterol 0 mg
- Fat 21.3961199029391 g
- Fiber 0.505698452199283 g
- Protein 0.938557657986742 g
- Saturated Fat 2.80477485469988 g
- Serving Size 1 1 Serving (41g)
- Sodium 195.780937508335 mg
- Sugar 0.563410143291588 g
- Trans Fat 1.24783139693164 g
- Calories 195 calories
Cook the pasta as directed on the package until it's al dente. Drain and rinse with cool water. Place in a medium size bowl. Add olive oil and toss. Set aside.In your food processor, using the "S" steel blade, add the pesto, spinach and lemon juice. Puree.Add in the mayonnaise and puree again.Pour the pesto mix over the pasta.Fold in the peas, tomatoes, pine nuts, Parmesan cheese, salt and pepper.Continue folding to mix well.This can be served at room temperature or chilled. I prefer mine chilled, my husband prefers it room temp. Opposites attract!
