A refreshing summer pasta salad that offers a simple way to incorporate extra vegetable servings into your dish. This pasta with pesto and peas salad is an inexpensive way to create a colorful dish that’s perfect for summer BBQ’s.
Yield: 1- 12 x 20 x 2” full size steam table pan; 30- ½ cups
- 1 pound, 8 ounces Villa Frizzoni® Farfalle Bowtie Pasta
- ¼ cup Trifoglio® Extra Virgin Olive Oil
- 1-1/2 cups Villa Frizzoni Basil Pesto Sauce
- 1 pound, 2 ounces Markon® Fresh Baby Spinach
- 3 tablespoons Katy’s Kitchen® 100% Lemon Juice
- 1-1/4 cup Katy’s Kitchen Mayonnaise
- ½ cup Villa Frizzoni Parmesan Cheese, freshly grated
- 1-1/2 cup Bountiful Harvest® Frozen Green Peas, thawed
- ¾ teaspoon Katy’s Kitchen Salt
- ¾ teaspoon Katy’s Kitchen Black Pepper
- Cook the farfalle bowtie pasta until al dente. Drain and toss with olive oil. Let pasta cool and reserve for later step.
- In a food processor, puree the basil pesto sauce, spinach, and lemon juice. Add the mayonnaise and puree. Note: This does not puree to a smooth texture, more granulated.
- Combine the pesto mixture and cooled pasta, then gently stir in parmesan cheese, peas, salt, and pepper.
- Transfer to full size steam table pan and chill until ready to serve.
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