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Pasta, Pesto, and Peas a la Ina
Posted By Rocky Mountain Woman On March 6, 2013 @ 1:02 pm In She Cooks | 27 Comments
This post is in honor of the letter “P” and part of Jenny Matlock’s Alphabet Thursday. For more perilious “P” posts, please click here http://jennymatlock.blogspot.com/ 
I love Ina Garten! I have all of her books and use them A LOT. This is probably my hands down favorite recipe of hers, well..except for her Roasted Caprese Salad, and well her Chicken Pot Pie is to die for…
That being said, I have made a few adjustments to the recipe, but the bones of it is all Ina!
I always grow a lot of basil, so I can make pesto and freeze it all summer. That way I can make this salad all winter!
3/4 lb fusilli pasta
3/4 lb bow tie pasta
1 1/4 cup olive oil
1 1/2 cups pesto
1 10 oz package of frozen, chopped spinach
1 1/4 cups mayonnaise
chunk of Parmesan
1 1/2 cups frozen peas
1/3 cup pine nuts
3/4 t Kosher salt
3/4 t pepper from the mill
Cook the fusilli and and bow ties according to package directions, toss in a large bowl with the olive oil, set aside to cool
Thaw the spinach and drain thoroughly, pat dry with paper towels
In the bowl of a food processor with a steel blade, mix the pesto
spinach and the juice of the lemon
puree until smooth
mix the dressing with the pasta and then add the peas and pine nuts
salt and pepper to taste, mix thoroughly and add shaved Parmesan to the top!
serve with a nice crisp Sauvignon Blanc…
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