Pesto Pasta Salad with Peas and Parmesan
User Reviews
4.8
12 reviews
Excellent
Pesto Pasta Salad with Peas and Parmesan
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
- ¾ pound fusilli pasta
- ¾ pound bow tie pasta
- ¼ cup extra virgin olive oil
- 1 ½ cups pesto jarred or from your own favorite recipe
- 1 (10-ounce) (10-ounce) package spinach defrosted and squeezed dry, frozen, chopped
- 3 tablespoons lemon juice freshly squeezed
- 1 ¼ cups mayonnaise I used light mayo with great results
- ½ cup Parmesan Cheese freshly grated
- 1 ½ cups peas defrosted, frozen
- ⅓ cup pine nuts
- ¾ teaspoon kosher salt
- ¾ teaspoon black pepper freshly ground
Instructions
- Cook the fusilli and bow ties separately in a large pot of boiling salted water for 10 to 12 minutes until each pasta is cooked to your liking. Drain and toss into a bowl with the olive oil. Cool to room temperature, tossing every once in a while to prevent the noodles from sticking to each other as they cool.
- In a food processor or blender, 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, pine nuts, salt, and pepper. Mix well, season to taste, and serve at room temperature.
Nutrition Information
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Serving
1 Serving
Calories
735kcal
(37%)
Carbohydrates
77g
(26%)
Protein
19g
(38%)
Fat
39g
(60%)
Saturated Fat
7g
(35%)
Cholesterol
14mg
(5%)
Sodium
1047mg
(44%)
Fiber
6g
(24%)
Sugar
7g
(14%)
Nutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 735 kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 735kcal | 37% |
| Carbohydrates | 77g | 26% |
| Protein | 19g | 38% |
| Fat | 39g | 60% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 14mg | 5% |
| Sodium | 1047mg | 44% |
| Fiber | 6g | 24% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
12 reviews
Excellent
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