Ingredients:
1 lb. dry penne pasta
2 cups frozen green peas
1/2 cup purchased refrigerated pesto
3 tablspoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 tablespoon minced lemon zest
1 tablespoon minced garlic
Salt and pepper to taste
4 cups fresh baby spinach
1/2 cup grated Parmesan
1/2 cup pecans, crushed
Directions:
Cook penne in a large pot of boiling salted water according to package directions; add peas during the last three minutes. Transfer penne and peas to a bowl of ice water; drain well.
Whisk together pesto, lemon juice, oil, zest, and garlic in a large bowl.
Stir in penne, peas, spinach, Parmesan, and pecans; season with salt and pepper.
Refrigerate salad before serving
20 servings
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