Pea and Pesto Pasta Salad

Pea and Pesto Pasta Salad


  • Pea and Pesto Pasta Salad
  • Serves 10
  • You could also use 1 cup of a a store-bought pesto. You can make the day before.
  • 1/2 pound bow tie pasta
  • 1/2 pound rotini pasta
  • Pesto:
  • 2 large handfuls of fresh basil
  • 1/3 cup toasted pine nuts
  • 1 tablespoon fresh lemon juice
  • salt and pepper to taste
  • 1/3 cup grated Parmesan cheese
  • 1/3 cup olive oil
  • 1 cup frozen chopped spinach, thawed and drained
  • 1/2 cup mayonnaise
  • 1 1/2 cups frozen peas, defrosted


Bring a large pan of salted water to a boil and cook pasta according to directions. Drain and rinse with cold water to cool the pasta. Set aside.

Meanwhile, in a food processor make the pesto - add basil, pine nuts, lemon juice, salt, pepper, Parmesan cheese and process until a paste. Slowly add the olive oil. Taste for seasoning.

Add the spinach and mayonnaise to the pesto and mix well. Taste for seasoning.

In a mixing bowl, add the pesto sauce to the pasta and mix well. Add the peas and mix well.

To serve: place in serving bowl and garnish with fresh basil leaves.

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