Pesto Pasta Salad with Peas and Parmesan
Try this Pesto Pasta Salad with Peas and Parmesan recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains pasta
contains dairy
contains eggs
pescatarian
- 1/4 cup extra virgin olive oil
- 1/3 cup pine nuts
- 1/2 cup freshly grated parmesan cheese
- 3/4 teaspoon kosher salt
- 3 tablespoons freshly squeezed lemon juice
- 3/4 teaspoon freshly ground black pepper
- 3/4 pound fusilli pasta
- 3/4 pound bow tie pasta
- 1 1/2 cups pesto (jarred or from your own favorite recipe)
- 1 (10-ounce) package frozen chopped spinach defrosted and squeezed dry
- 1 1/4 cups mayonnaise (i used light mayo with great results)
- 1 1/2 cups frozen peas defrosted
- Carbohydrate 68.3849331097313 g
- Cholesterol 90.1139408583334 mg
- Fat 12.5343203067101 g
- Fiber 1.77529583640579 g
- Protein 18.4573563468426 g
- Saturated Fat 2.65421024454025 g
- Serving Size 1 1 Serving (172g)
- Sodium 344.604787383602 mg
- Sugar 66.6096372733255 g
- Trans Fat 1.64862835689261 g
- Calories 459 calories
Cook the fusilli and bow ties separately in a large pot of boiling salted water for 10 to 12 minutes until each pasta is cooked to your liking. Drain and toss into a bowl with the olive oil. Cool to room temperature, tossing every once in a while to prevent the noodles from sticking to each other as they cool.In a food processor or blender, 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, pine nuts, salt, and pepper. Mix well, season to taste, and serve at room temperature.
