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March 17th is a day everyone can be Irish, so they say. Since my mom’s birthday was on St Patrick’s Day and because we have a wee bit of Irish in our ancestry it was a big deal growing up. Having traditional food to celebrate the day is nice but this year, I want something a little different.
And since Pasta Pesto and Peas has green ingredients, I think it qualifies to be served on St. Patrick’s Day. If you’re not sure of my reasoning, you will still like the dish. It’s got lots of good-for-you ingredients like spinach, basil, pasta, nuts and of course, peas.
How to make Pasta, Pesto, and Peas
Begin by grating the fresh Parmesan and squeezing the lemons.
Cooking the pasta
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 and drain.
Add the pasta to a bowl add drizzle with the olive oil.
Allow to cool to room temperature.
Pasta, Pesto, and Peas
slightly adapted from: Ina Garten Food Network
- 3/4 pound fusilli pasta
- 3/4 pound bow tie pasta
- 1/4 cup good olive oil
- 1 1/2 cups pesto, packaged or homemade (recipe link)
- 1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry
- 3 tablespoons freshly squeezed lemon juice
- 1 1/4 cups good mayonnaise
- 1/2 cup freshly grated Parmesan
- 1 1/2 cups frozen peas, defrosted
- 1/3 cup pignolis (pine nuts)
- 3/4 teaspoon kosher salt
- 3/4 teaspoon freshly ground black pepper
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. Drain and
In the bowl of a food processor fitted with a steel blade, 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, pignolis, salt, and pepper. Mix well, season to taste, and serve at room temperature.
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