| Level: | Easy |
| Total: | 32 min |
| Prep: | 20 min |
| Cook: | 12 min |
| Yield: | 12 servings |
| Level: | Easy |
| Total: | 32 min |
| Prep: | 20 min |
| Cook: | 12 min |
| Yield: | 12 servings |
Ingredients
- 3/4 pound fusilli pasta
- 3/4 pound bow tie pasta
- 1/4 cup good olive oil
- 1 1/2 cups pesto (packaged or see recipe below)
- 1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry
- 3 tablespoons freshly squeezed lemon juice
- 1 1/4 cups good mayonnaise
- 1/2 cup freshly grated Parmesan
- 1 1/2 cups frozen peas, defrosted
- 1/3 cup pignoli (pine nuts)
- 3/4 teaspoon kosher salt
- 3/4 teaspoon freshly ground black pepper
- 1/4 cup walnuts
- 1/4 cup pignoli (pine nuts)
- 3 tablespoons chopped garlic (9 cloves)
- 5 cups fresh basil leaves, packed
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 1/2 cups good olive oil
- 1 cup freshly grated Parmesan
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 al dente. Drain and toss into a bowl with the olive oil. Cool to room temperature.
- 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, pignoli, salt, and pepper. Mix well, season to taste, and serve at room temperature.
- Place the walnuts, pignoli, 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.
- Notes: Air is the enemy of pesto. For freezing, pack it in containers with a film of oil or plastic wrap directly on top with the air pressed out.
- To clean basil, remove the leaves, swirl them in a bowl of water, and then spin them very dry in a salad spinner. Store them in a closed plastic bag with a slightly damp paper towel. As long as the leaves are dry they will stay green for several days.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 814 |
| Total Fat | 62 g |
| Saturated Fat | 11 g |
| Carbohydrates | 49 g |
| Dietary Fiber | 4 g |
| Sugar | 3 g |
| Protein | 17 g |
| Cholesterol | 22 mg |
| Sodium | 457 mg |
| Serving Size | 1 of 12 servings |
| Calories | 814 |
| Total Fat | 62 g |
| Saturated Fat | 11 g |
| Carbohydrates | 49 g |
| Dietary Fiber | 4 g |
| Sugar | 3 g |
| Protein | 17 g |
| Cholesterol | 22 mg |
| Sodium | 457 mg |
Reviews
Why is the video so different than the recipe? You would think someone is editing but apparently not. On to AllRecipes…
Exactly what I was looking for! I was on the fence about adding onion, so left it out. Added fresh spinach when I added the peas. Great mix of ingredients!
This is an excellent summer recipe that is light and filling. I also add roasted chicken breasts to satisfy the hardier appetite.
Ň
I thought it was delicious. My kids, not so much.
Wonderful
It’s sooooo delicious. Literally could not stop licking the food processor lol
Beat pasta salad ever! I was trying to find something similar to a pesto pasta salad from a favorite restaurant and this was as good or better! I wouldn’t make any adjustments at all besides adjusting salt and pepper to taste.
I cut this recipe in half. It was delicious but for our taste it had too much sauce. I think next time I will cut the sauce in half and use a full pound of pasta. Yummy Ina!
Help! I’m so confused. Your recipe says to use 5 cups basil and 1 1/2 cups olive oil, but in you’re video, you say to use 1 1/2 cup basil and 1/3 cup olive oil. I would love to make this but I don’t want to do it incorrectly. Which measures are correct?