Yes, it’s technically spring. But. It snowed last night here. So it’s not time just yet to delve into super springy recipes. Sigh.
So this recipe for Pesto Pasta with Peas is a happy medium. The bright green color is a nod that spring weather is (hopefully) not too far away. It is still a warm dish though, so it is good for colder nights. (This recipe from Inda Garten is originally a pasta salad, so it can absolutely be eaten cold as well)
Ingredients:
Pesto:
- 1/4 cup walnuts
- 1/4 cup pine nuts
- 4 cloves garlic, roughly chopped
- 3 cups fresh basil leaves, packed
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Pasta:
- 3/4 pound fusilli pasta
- 3/4 pound bow tie pasta
- fresh pesto (see recipe below), to taste
- 1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry
- 3 tablespoons freshly squeezed lemon juice
- 1/4 cup mayonnaise
- Grated Parmesan, to taste
- 1/2 cup frozen peas, defrosted
- 1/4 cup pine nuts
- salt and pepper, to taste