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Pasta Pesto and Pea Salad – Ina Firdays

Ingredients

  • 1 cup bow tie pasta
  • 1 cup Fusilli pasta
  • 1/4 cup pesto recipe follows
  • 1 C frozen spinach defrosted and squeezed dry
  • 1/4 cup olive oil
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 C frozen peas defrosted
  • 2 Tbs pine nuts
  • salt to taste
  • Black pepper to taste

Pesto

  • 1/4 cup walnuts
  • 1/4 cup pignoli pine nuts
  • 1 tablespoon chopped garlic
  • 5 cups fresh basil leaves packed
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 1/2 cups olive oil

Instructions

Make the Pesto

  1. Process the walnuts, pinenuts, and garlic in a food processor for about 20 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl and process until the pesto is thoroughly pureed. Store in an airtight container.

Make the Salad

  1. Cook the fusilli and bow ties separately until they are al dente. Drain and leave to cool.
  2. Blend the pesto, spinach, and lemon juice. Add in the olive oil and blend again.
  3. Add this blended pesto mixture to the cooled pasta and then add the peas, pinenuts, salt, and pepper. Mix well, season to taste, and serve at room temperature.