I love one pot meals. I love being able to build layers and layers of flavor in one dish. And it’s usually in the form of pasta for me. I usually do meal prep for at least two days on Sundays. Being able to reach in the fridge without having to do any additional food preparation is really a help with an impatient toddler.
This dish is quite decadent. For a friend lunch I had at home, I was able to serve this with sandwiches and salad, without any leftovers. It’s a great side dish you would similarly get in a cafe or bistro that you can make yourself at home.
For dinner, this pasta dish would be wonderful with grilled chicken or a great piece of salmon.
Pasta, Pesto, and Peas
adapted from Ina Garten
- 1 lb fusilli pasta
- 1 and 1/2 cups pesto
- 1 (10 oz) frozen spinach, thawed and squeezed dry
- 3 tbsp lemon juice
- 1 cup mayonnaise
- 1/2 cup freshly grated Parmesan
- 1 and 1/2 cup frozen peas
- 1/3 cup pine nuts (I used sunflower seeds because it’s what I had on hand)
- 1 tsp kosher salt
- 1 tsp ground black pepper
- Cook the fusilli pasta in salted water to al dente per the pasta instructions. Drain and 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.
- Add the Parmesan, peas, pine nuts, salt, and pepper.
- Mix and test for salt and pepper. Serve at room temperature.