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Pesto, pasta and peas

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    Source: www.tastebook.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1 1/2 lb bow tie pasta

    2. 1/4 cup extra virgin olive oil

    3. 2 chicken breasts, cooked and shredded

    4. 1 1/2 cups pesto (jarred or from your own favorite recipe)*I used

    5. 1 jar classico pesto sauce

    6. 1 (10-ounce) package frozen chopped spinach , defrosted and squeezed dry

    7. 3 tablespoons freshly squeezed lemon juice

    8. 1 1/4 cups mayonnaise (I used light mayo with great results)

    9. 1/2 cup freshly grated Parmesan cheese

    10. 1 1/2 cups frozen pea s, defrosted

    11. 1/3 cup pine nut s (I omitted because I didn't have it)

    12. 3/4 teaspoon kosher salt

    13. 3/4 teaspoon freshly ground black pepper

    Instructions Jump to Ingredients ↑

    1. *I actually served this all warm and it was delicious! Cook the pasta 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.

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