Pasta salad with pesto and peas - Hawaii News Now - KGMB and KHNL

Pasta salad with pesto and peas

by Chef Stephanie van Loon

Pesto:

¼ cup macadamia nuts
¼ cups toasted pine nuts
3 cloves garlic
2 ½ cups fresh basil
½ t salt
½ t pepper
¾ cup olive oil
½ cup parmesan cheese

In a food processor, combine nuts and garlic and puree for 10 seconds.  Add the basil, salt and pepper.  With the motor running slowing add the olive oil until finely pureed.  Add the parmesan cheese and blend well.  Store in refrigerator for up to 1 week.

Pasta Salad:

1 ½ pound pasta, cooked and chilled
1 ½ cup pesto
½ package of frozen spinach, defrosted and drained
3T lemon juice
1 cup mayo
½ cup parmesan cheese
1 cup frozen peas, defrosted
½ cups toasted pine nuts
½ t salt
½ t pepper

After making the pesto, leave in the food processor.  Add the spinach, lemon juice and mayo.  Add the pesto mixture to the cool pasta add the parmesan cheese, pine nuts and salt and pepper to taste.  Enjoy!

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