Pesto Pasta Salad with Peas, Pine Nuts & Pecorino Romano

Pesto Pasta Salad with Peas, Pine Nuts & Pecorino Romano
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Category: Pasta & Pizza

Ingredients

3/4 pound fusilli pasta (in the bulk section)
3/4 pound bow tie pasta (in the bulk section)
1/3 cup extra virgin olive oil
1/3 cup pine nuts
1 1/2 cups pesto, store bought or homemade
1 (10-ounce) package frozen chopped spinach
3 tablespoons freshly squeezed lemon juice
2/3 cup good mayonnaise
1/2 cup freshly grated Pecorino Ramano
1 1/2 cups frozen petite peas, defrosted
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper

Preparation

Read full details on:
www.thecookingphotographer.com

Comments
Added 6 years ago by:
Maggie Yahner Maggie Yahner
     102 recipes
19 people cheffed this recipe
Sharon GormanLittle Family AdventureMOLM2011Jamie RippyRachel CotterillAmuse Your BoucheTammy ChapmanBetty Mortillaro GilmoreLorrie SepulvedaChristina MooreCassy Roque RodriguezPeggy Gray-ErdmannKristina SmithSashy Latoya Williams FonsecaAntoinette Botha Do PinheiroStephanie Brooks HawkinsJenne KopalekDaNette FranklinMaggie Yahner
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