🍳 We are building a community around recipes. Curate your household recipe collection then share it with friends! Login with Google or create an account.
Learn moreYUM -- best pasta salad ever! (sez Marianne)
Ingredients
- 3/4 pound fusili pasta
- 3/4 pound bow-tie pasta
- 1/4 cup olive oil good
- 1 1/2 cup pesto homemade
- 1 package frozen chopped spinach 10 oz pkg, defrosted and squeezed dry
- 3 tablespoons lemon juice freshly squeezed
- 1 1/4 cup mayonnaise good
- 1/2 cup grated parmesan cheese
- 1 1/2 cup frozen peas defrosted
- 1/3 cup pignolis toasted (pine nuts)
- 3/4 teaspoon kosher salt
- 3/4 teaspoon freshly ground black pepper
Preparation
- Cook the fusilli and bow-tie pasta separately in a large pot of boiling salted water for 10-12 minutes, until each pasta is al dente.
- Drain and toss into a bowl with the olive oil. Cool to room temperature.
- In the bowl of a food processor fitted with a steel blade, puree the pesto, spinach and lemon juice.
- Add the mayonnaise and continue to puree.
- Add the pesto mixture to the cooled pasta, then add the parmesan cheese, peas, pignolis, salt and pepper.
- Mix well, season to taste, and serve at room temperature.