A delicious homemade weeknight meal
- 3/4poundfusilli pasta
- 3/4poundbow tie pasta
- 1/4cupgood olive oil
- 1 1/2cupspesto
- 10ouncesfrozen chopped spinach, defrosted and squeezed dry
- 3tablespoonsfreshly squeezed lemon juice
- 1 1/4cupsgood mayonnaise
- 1/2cupfreshly grated Parmesan
- 1 1/2cupsfrozen peas(defrosted)
- 1/3cuppignolis(pine nuts)
- 3/4teaspoonkosher salt
- 3/4teaspoonfreshly ground black pepper
For the Pesto:
- 1/4cuppine nuts
- 3tablespoonschopped garlic(9 cloves)
- 5cupsfresh basil leaves(packed)
- 1teaspoonkosher salt
- 1teaspoonfreshly ground black pepper
- 1 1/2cupsgood olive oil
- 1cupfreshly grated Parmesan
- 1. Cook the fusilli and bow ties separately in a large pot of boiling salted water for 10 to 12 minutes until each pasta is al dente. Drain and toss into a bowl with the olive oil. Cool to room temperature.
- 2. In the bowl of a food processor fitted with a steel blade, puree the pesto, spinach, and lemon juice. Add the mayonnaise and puree. Add the pesto mixture to the cooled pasta and then add the Parmesan, peas, pignolis, salt, and pepper. Mix well, season to taste, and serve at room temperature.
- 1. To make the Pesto: Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.