Springtime Pesto, Pasta, Pea Salad............

This is one of our favorite Spring and Summer salads. I am betting it is because it's green, cool and sooo good. It is also one of my go to salads for potlucks and parties. When we make it at home we usually serve it with Marinated Grilled Chicken and call it a meal. My girls love this one but they usually pick around the peas....I know totally silly kiddos....The pesto recipe can be used in anything calling for pesto.....

Serves: 10-12

1 1/2 lbs of Bow Tie Pasta (or something similar)
1/4 C Olive Oil
1 1/2-2 C Pesto (recipe below)
1 10oz Package of Frozen Chopped Spinach (Defrosted & Squeezed Dry)
3 T Fresh Lemon Juice (I sometimes use more)
1 1/4 C Mayo
1/2 C Grated Parmesan Cheese, or more
1 1/2 C Frozen Petite Peas (Defrosted)
Salt and Pepper, to taste

Cook Pasta in salted water until al dente (follow directions on box). Drain and toss with the Olive Oil. Cool to room temp. Make Pesto (recipe below) Then, in a food processor puree the pesto, spinach, and lemon juice. Add mayo and continue to puree. Add pesto mixture to the cooled pasta, and then add parm cheese, peas, salt, pepper and mix well.

Pesto (makes 2 cups)
1/8 C Walnuts
1/8 C Pignolis (Pine Nuts)
3-4 Cloves of Garlic
2 1/2 Cups of Fresh Basil Leaves
1/2 tsp Salt
1/2 tsp Pepper
3/4 C Olive oil
1/2 C Grated Parmesan cheese

Place walnuts, pignolis and garlic in a food processor. Process for 30 sec. Add basil, salt, pepper. With the processor going slowly add the olive oil through the feed tube, process until pureed. Add grated Parmesan cheese and process for 1 more min. Use in any recipe.