We love some Ina! - Pesto Pasta

Who couldn't love this woman! Over at the butta kitchen, her recipes are some of our favorites! (I just realized that I created a post on her French Apple Tart that we made & I never posted it! I'll get it up ASAP!) But below is a recipe that Mama butta made and we loved after our appetizers & deserts meal.

Ingredients:
3/4 pound fusilli pasta
3/4 pound bow tie pasta
1/4 cup good olive oil
1 1/2 cups pesto (packaged or see recipe below)
1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry
3 tablespoons freshly squeezed lemon juice
1 1/4 cups good mayonnaise (WE USED ABOUT HALF OF THE MAYO)
1/2 cup freshly grated Parmesan
1 1/2 cups frozen peas, defrosted (TRY EDAMAME -GIVES IT A NICE CRUNCH)
1/3 cup pignoli (pine nuts) (MAMA B USED WALNUTS)
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper

Directions:
Cook the fusilli and bow ties separately in a large pot of boiling salted water for 10 to 12 minutes until each pasta is al dente. Drain and toss into a bowl with the olive oil. 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 and then add the Parmesan, peas, pignoli, salt, and pepper. Mix well, season to taste, and serve at room temperature.

Pesto:
1/4 cup walnuts
1/4 cup pignoli (pine nuts)
3 tablespoons chopped garlic (9 cloves)
5 cups fresh basil leaves, packed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 1/2 cups good olive oil
1 cup freshly grated Parmesan
Place the walnuts, pignoli, and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.

Notes: Air is the enemy of pesto. For freezing, pack it in containers with a film of oil or plastic wrap directly on top with the air pressed out.

To clean basil, remove the leaves, swirl them in a bowl of water, and then spin them very dry in a salad spinner. Store them in a closed plastic bag with a slightly damp paper towel. As long as the leaves are dry they will stay green for several days.

Yield: 4 cups


Hope y'all enjoy this recipe! It was sure a favorite of ours - it also would be wonderful with chicken tossed in! Also many apologizes about the slack posting - I guess I have summer on the brain. We also have not had class in 3 weeks! So more to come - I promise!