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PPP Saladsalads

Ingredients

  • 3/4 pound fusilli pasta
  • 3/4 cup bow-tie pasta
  • 1/4 cup good olive oil
  • 1 1/2 cups homemade pesto (see pesto recipe)
  • 1 10 oz package cooked chopped spinich
  • 3 tablespoons fresh squeezed lemon juice
  • 3/4 - 1 cup veganese mayonnaise
  • 1 1/2 cups frozen petite peas defrosted
  • 1/3 cup pignolis, toasted (optional)
  • 3/4 teaspoon kosher salt
  • 3/4 teaspoon fresh ground pepper

Directions

1.Cook fusilli and bow ties seperately in boiling water for 10 minutes until pasta is al dente.
2. Drain and toss into a bowl with the olive oil.
3. Cool to room temperature.
4. In the food processor with steel blade, puree the pesto, spinich, lemon juice.
5. Add the mayo and contunue to puree.
6. Add pesto misture to the cooled pasta, then add th parmesan, peas, pignolis, slat and pepper.
7. Mix well and serve at room temperature.
PPP=pesto, pasta, peas

Updated Nov. 2005