This vibrant Aina Garten pasta salad will be ready after 30 minutes. What is so special about it? Two types of pasta and sauce home-made pesto that complements the delicious and насыщенный кремовый майонез. 
Time: 32 мин. Complexity: easy Servings: 12 The recipes use measuring containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 340 g spiral-shaped pasta
- 340 g bow shaped pasta
- 1/4 Art. good quality olive oil
- 1.5 tbsp. pesto sauce (prepared or according to the recipe below)
- 1 pack (280 g) frozen chopped spinach (thaw and wring out)
- 3 tbsp. l freshly squeezed lemon juice
- 1 and 1/4 Art. good quality mayonnaise
- 1/2 tbsp. freshly grated parmesan
- 1.5 tbsp. frozen green peas (thaw)
- 1/3 Art. pine nuts
- 3/4 tsp coarse salt
- 3/4 tsp freshly ground black pepper
Pesto:
- 1/4 Art. walnuts
- 1/4 Art. pine nuts
- 3 tbsp. l (9 cloves) chopped garlic
- 5 tbsp. fresh basil leaves (tamp)
- 1 tsp coarse salt
- 1 tsp freshly ground black pepper
- 1.5 tbsp. good quality olive oil
- 1 tbsp. freshly grated parmesan
Recipes with similar ingredients: pasta, pesto, spinach, lemon juice, mayonnaise, parmesan cheese, peas, pine nuts, nuts walnuts, garlic, basil
Recipe preparation:
- In a large pot of boiling salted water, boil both species of pasta separately for 10-12 minutes to state “al dente. “Drain and transfer to a bowl of olive oil. Cool to room temperature.
- In the bowl of the food processor, having installed the nozzle-knife, beat to states of puree pesto sauce, spinach and lemon juice. Add mayonnaise and beat until smooth. Pour chilled pasta with a mixture of pesto, then add parmesan, peas, pine nuts, salt and pepper. Mix the salad well, season to taste and serve.
- Pesto: In the bowl of the food processor, setting nozzle, put walnuts, pine nuts and garlic. Beat 15 sec. Add basil leaves, salt and pepper. Continuing beat, slowly add olive oil through a special hole in the lid and beat until pesto is completely turn into mashed potatoes. Add the parmesan and beat for another minute. Use immediately or store pesto in the refrigerator or freezer, pour a thin layer of olive oil.
- Tips: Air is the enemy of pesto sauce. For freezing put it in a container, pouring a thin layer of olive oil, or cover with cling film so that there is no air left under it. wash the basil, tear off the leaves, rinse them in a bowl of water and dry in a centrifuge to dry the greens. Keep them locked a plastic bag by putting lightly moistened paper towel. Because the leaves are dry, they will remain green for several days. Exit: 4 tbsp.
