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Pesto, Pasta & Pea Salad

¾ lb fusilli pasta

¾ lbs. bow tie pasta
¼ C olive oil
1 ½ C CA Sun Dry® Sun-Dried Tomato Pesto
1 (10 oz.) pkg chopped spinach, defrosted & squeezed dry
3 T freshly squeezed lemon juice
1 ¼ C mayonnaise
½ C freshly grated Parmesan
1 ½ C frozen peas, defrosted
1/3 C pine nuts
¾ tsp. kosher salt
¾ tsp freshly ground black pepper


Cook the fusilli & bow ties in a large pot of boiling salted water until al dente. Drain, toss into a bowl with the olive oil & cool to room temp.


In a food processor, puree the pesto, spinach & lemon juice. Add the mayonnaise & pulse to blend. Add the pesto mixture to hot pasta, stir in the Parmesan, peas, pine nuts, salt & pepper.


Mix well & serve at room temperature.




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