Pesto Pasta Salad with Green Peas
This cool pasta salad has the bright flavors of summer-fresh goodness, like pesto, spinach, and peas – perfect to beat the heat.
Servings Prep Time
4-8people 30minutes
Cook Time
10minutes
Servings Prep Time
4-8people 30minutes
Cook Time
10minutes
Ingredients
For the Pasta Salad:
  • 3cups Penne pasta
  • 1tablespoon olive oil
  • 1cup shelled fresh peas
  • 1 cup snow peasor other edible-pod peas
  • 1 1/2cups basic fresh pestosee recipe below
  • 1cup spinach
  • 3 tablespoons freshly squeezed lemon juice
  • 1/3cup mayonnaise
  • 1/2cup freshly grated Parmesan cheese
  • 1/3cup pine nuts
  • fine sea salt or freshly ground sea saltto taste
  • Freshly ground black pepperto taste
For the Basic Pesto:
  • 2cups basil leavespacked
  • 2cloves garlic
  • 1cup parsleyloosely packed
  • 1/4cup pine nuts
  • fine sea salt or freshly ground sea saltto taste
  • Freshly ground black pepperto taste
Instructions
For the Pasta Salad:
  1. Cook the penne in a large pot of boiling, salted water for approximately 10 to 12 minutes, or until it has reached an al dente stage.
  2. Drain and rinse the penne, then toss in a large bowl with the olive oil. Set aside and allow to cool to room temperature.
  3. While the penne cools, shell the peas and set aside. Clean and trim the edible pods.
  4. With a food processor, puree the pesto ingredients (see the recipe below).
  5. Add the spinach and lemon juice to the pesto, and puree. Add the mayonnaise and puree until smooth.
  6. Stir the sauce into the cooled pasta, then mix in the Parmesan, peas, and pine nuts. Season to taste with salt and pepper. Serve at room temperature or chilled.
For the Basic Pesto (makes 1 1/2 cups):
  1. Place the pine nuts and garlic in a food processor and pulse for 15 seconds.
  2. Add the basil, parsley, salt, and pepper. Process until evenly minced.
  3. With the processor running, pour the olive oil in a slow, steady stream through the feed tube and process until all ingredients are uniformly smooth.
  4. Add the Parmesan and puree for another 30 seconds.
  5. Use promptly or store in the fridge with a thin layer of olive oil on top. To freeze, pack in small zip lock bags (enough for one recipe) and squeeze out the excess air.