Pesto Pasta Salad with Peas and Parmesan

Pesto Pasta Salad with Peas and Parmesan is a pasta recipe built around fusilli, to 3 tablespoons olive oil and basil pesto. Plan on 10 to 12 servings and about 27 minutes.

• Yield 10 to 12 servings
• Ready in 27 minutes
• Prep 15 minutes
• Cook 12 minutes

Ingredients

• 1 1/2 pounds fusilli, rotini, bowtie, cascatelli or other twist-style pasta shape
• 2 to 3 tablespoons olive oil
• 1 1/2 cups basil pesto
• 1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry
• 3 tablespoons freshly squeezed lemon juice
• 1/2 teaspoon coarse, kosher salt
• 1/2 cup freshly grated Parmesan cheese
• 1 1/4 cups mayonnaise, light or regular
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 cups frozen peas, thawed
• 1/3 cup pine nuts, lightly toasted, if desired

Instructions

1. Cook the pasta in lightly salted boiling water until al dente, according to package directions. Drain and toss in a bowl with the olive oil.
2. Cool the pasta to room temperature, tossing every once in a while to prevent the noodles from sticking to each other as they cool.
3. In a food processor or blender, puree the pesto, spinach, lemon juice, salt and pepper.
4. Add the mayonnaise and blend until well combined.
5. Add the pesto mixture to the cooled pasta. Toss until the pasta is evenly coated.
6. Add the Parmesan, peas, and pine nuts. Toss lightly. Season, to taste, with additional salt and pepper, if needed. Serve at room temperature.

Dress it just before it goes to the table so the leaves stay crisp.